Harissa Aioli

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • Juice of 1/2 lemon
  • 2 Tbsp water
  • 1 clove garlic, minced or pressed
  • 400 ml vegetable oil
  • 1 Tbsp Harissa

In a large bowl or in the basin of a food processor, combine the egg yolks, mustard, lemon juice, water and garlic.  Mix well to combine.  Very slowly begin to emulsify your oil, whisking/blending constantly in one direction.  Continue adding the oil in a thin steady stream until it is all incorporated.  If the aioli becomes very thick, add a Tbsp of water.  When all the oil is incorporated, add the harissa and combine.  Season to taste with salt and pepper.