Ingredients:

  • 1 Large Pasteurized Egg Yolk, room temperature
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp White Pepper (optional)
  • 1 clove Garlic, finely grated or minced
  • 1 Tbsp Fresh Lemon Juice
  • 1 cup Neutral Oil (Rapeseed or Canola)
  • 2-3 Tbsp Harissa Paste (adjust to taste)
  • 1 tsp Water (if needed for consistency)

Instructions:

  1. Gather all ingredients and ensure the egg yolk and lemon juice are at room temperature. This is crucial for successful emulsification.
  2. Combine the Foundations: In a narrow, tall container (ideal for an immersion blender) or a medium bowl (for whisking), combine the egg yolk, salt, white pepper, grated garlic, and lemon juice. Whisk or lightly blend these ingredients until they are combined and slightly frothy.
  3. Introduce Oil Slowly: Begin adding the neutral oil extremely slowly—a drop at a time—while continuously blending or whisking vigorously. Ensure the mixture begins to emulsify (thicken and lighten in color) before proceeding.
  4. Steady Stream: Once the mixture has thickened substantially (like thick cream), you can increase the speed slightly, pouring the remaining oil in a thin, steady stream until all the oil is incorporated and the Harissa Aioli base is thick, pale, and glossy.
  5. Incorporate the Harissa: Gently fold or blend the Harissa paste (start with 2 Tbsp) into the aioli base until the color is uniform, reaching a rich, reddish-orange hue.
  6. Check Consistency and Adjust: If the aioli is too thick, whisk in a teaspoon of cold water or a few extra drops of lemon juice until the desired consistency is reached. Taste and adjust salt, lemon juice (for brightness), or add more Harissa for additional heat.
  7. Chill: Transfer the finished Harissa Aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to fully develop before serving.