Espresso Balsamic Aioli
Yield: 1¼ Cup
1 Cup Mayonnaise
2 Tablespoons Olive Oil
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Brewed Espresso, Cooled
2 Teaspoons Dijon Mustard
1 Teaspoon Espresso Sea Salt
1/2 Teaspoon Ground White Peppercorns
1/2 Teaspoon Red Pepper Flakes (Optional)
Of all our Signature recipes, this is one of our favorites! With its espresso undertones, it is bound to please (and maybe even amaze) even the most accomplished chefs in your midst. We continue to find new ways to use it, but our favorite way is as a dipping sauce for roasted sweet potato fries. It’s also great in place of our Sweet Lavender Remoulade with our Bacon Wrapped Scallops (or shrimp).
Combine all ingredients in a small bowl. Whisk to combine and refrigerate before using. This will allow the ingredients to develop into a unique flavor all its own.