Blueberry aioli
A savory sauce/dip made from emulsified olive oil and fresh blueberry sauce. Blueberry aioli is the perfect topping for savory recipes like squash fritters or sweet potato fries.
Servings 6
Equipment
- immersion blender with whisk blade
- wide-mouth glass jar
Ingredients
- 1 duck egg or large chicken egg Notes: Egg should be as fresh as possible and cracked only after the shell has been thoroughly cleaned in hot soapy water. Alternative: use store-bought pasteurized eggs or yolks.
- 1/2 cup organic extra virgin olive oil (*1 tbsp will be used when cooking blueberries)
- 1/2 cup whole fresh blueberries, cooked to reduction then cooled before using
- salt to taste (we use about 1/8 tsp)
- optional but good: add a bit of sweet by slowly drizzling in maple syrup or honey while blending - or add a tsp of sugar
Instructions
- Use large fork or muddler to smash blueberries in small saucepan. Add a tablespoon of olive oil, then put on stovetop over medium heat. Cook, stirring regularly, for about 5 minutes to reduce water content and concentrate flavors. Remove from heat, let cool, then place in fridge to cool. (Or chill with ice water bath for fast cooling.)
- Crack a fresh, fully sanitized egg (preferably duck egg) into a small glass wide-mouth jar whose opening is large enough to get an emulsion blender into. Blend egg for about 30-60 seconds until creamy smooth. Next, slowly begin pouring/drizzling the olive oil into the jar while the immersion blender is on. Add about 1/3 of the oil, then blend for about 30 seconds, repeating until all the oil is done. The final consistency should be similar to mayonnaise.Add chilled blueberry reduction, then blend. Add salt to taste and blend. If desired, you can also blend in a bit of sugar, maple syrup, or honey. Cover your aioli and stick it in the fridge until it’s time to serve your squash fritters.