[CH] Habanero Aioli

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Paul Burkhart: "RE: [CH] What to do with Thai Dragons"
• Previous message: Scott Ashkenaz: "[CH] Travel Suggestions"

Made this last night and oh it's so good!

Mary-Anne

Habanero Aioli

Combine 2 Tbsp. Dijon mustard with 2 Tbsp. honey, 1/2 cup fresh chopped 
cilantro, 1 tsp. minced habanero chile, 2 egg yolks, 1 Tbsp. fresh lemon 
juice in blender. With motor running, add 3/4 cup olive oil. Makes about 
1 1/2 cups.

Great on Oysters:
Jeffrey’s Oyster Nachos with Habanero Aioli 
Executive Chef David Garrido, Jeffrey’s, Austin, Texas 

Yield: 6 portions

Canola oil as needed
Buttermilk as needed
Flour as needed
Fresh oysters, shucked 18
Sea salt to taste
Yuca root 2
Chili powder as needed
Pico de gallo 1 1/4 cups
Habanero aioli (recipe follows) 3/4 cup 


1. Heat oil to 375F. Put buttermilk and flour in separate, shallow 
containers. Dip oysters in buttermilk, dredge in flour and then fry in 
oil, 45 seconds to 1 minute. Sprinkle with sea salt. Keep warm. 
2. Peel yuca root and cut in half lengthwise. Using mandolin, slice thin 
like potato chips. Soak in hot water 10 minutes, drain and towel dry. 
Fry in oil until golden brown and crisp. Sprinkle lightly with salt and 
chili powder. Nacho chips also can be used.
3. To serve, place a large tablespoon of pico de gallo on chip. Top with 
oyster and a dollop of habanero aioli.

• Next message: Paul Burkhart: "RE: [CH] What to do with Thai Dragons"
• Previous message: Scott Ashkenaz: "[CH] Travel Suggestions"