Recipes

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.