Basil Avocado Aioli

What I have created here is an original recipe from one of the Chek events catered last year. Originally, this recipe did not have any egg yolks, it was egg less.

This recipe is a based on standard mayonnaise preparations. When made at home or in a restaurant it is referred to as aioli. Aioli is garlic mayonnaise with the fat being olive oil. This recipe is a created based on the principle set forth to create permanent emulsions. Egg yolks used should be from free-range organic chickens. If there is a safety concern, for instance if the person whom the dressing is going to be served to, has a compromised immune system then the raw yolks can be removed. The aioli can be created by just using the avocados. It is this writers opinion, however, that the person considered to have a compromised immune system would probably be better off with what the raw yolks could add to thier diet.

Ingredients and Instructions
4 egg yolks
4 cloves garlic
pulse processor to grind garlic to a paste, add
1 cup of ripe avocado purée
¼ cup apple cider vinegar
Juice of 1 lemon
2 cups basil leaves (4 ounces)
1 cup sorrel leaves (2 ounces) optional see notes
½ tsp cayenne pepper
Pulse processor to create paste, now add by drizzle to running processor
1.5 cups of E. V. Olive oil
Season with Sea salt and pepper to taste

Notes:
This recipe can be easily varied to include any number of fresh herbs either on there own or in combination. Essentially, we have a formula. If you like, more lemon then add more lemon. If you liker it spicier add more cayenne. If you want a smokey and spicy aioli add some freshly grilled jalapeño peppers etc… enjoy your cooking and preparing as you are guaranteed to know what you are eating and will have the added pleasure of enjoying what your own hands have created.

Sorrel is a green large leafy herb resembling spinach, which has a distinctly lemony flavor. It is awesome for fish preparations, especially for seared wild salmon.