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Mark Helms, owner of Juno’s Kitchen & Delicatessen in East Sacramento, uses aïoli—a flavorful garlic mayonnaise—on many of the sandwiches he serves. This smooth sauce also is great with seafood, pork or chicken.
½ teaspoon salt
1 egg yolk
Zest and juice from 1 lemon
1 clove garlic
1 cup of olive oil
Place the salt, egg yolk, lemon zest and garlic in a food processor and briefly pulse about 10 seconds. With the motor running, start adding the olive oil very slowly, drop by drop. After one-fourth of the oil has been added, the sauce should look creamy and smooth. Continue adding the rest of the oil in a thin stream. With the machine still running, slowly pour in the lemon juice. Stop the machine and add more salt if needed. Use immediately or refrigerate for up to three days.
Makes 1 ¼ cups.