Family Table (Lyons, 2018), by Shaye Elliot invites you to pull up a chair and take part in the anecdotes and bounty that have been grown, cured, and cooked on the Elliot Homestead. Using simple ingredients, Elliot gathers over 70 of her whole-food recipes that celebrate traditional garden-to-kitchen techniques and healthy eating to share in rich print and vibrant photos. Eliot’s experience building a sustainable farm with her husband and children has provided her with the know-how to bring the Elliot Homestead to life with farming, cooking, and healthy-living advice in her blog and three books. Her first book, From Scratch, shares her motivation in creating a farm-to-table lifestyle for her family. Eliot’s latest book, Welcome to the Farm¸ serves as a guide for readers wishing to build a homestead for themselves.
I call it cilantro, but really, this basic aioli can be made with any fresh herb you’ve got on hand, like thyme, basil, or dill. Use it in any way that you would mayonnaise — as a vegetable dip or as a topping for sandwiches or burgers. The aioli can be mixed by hand, but make sure you’ve got a big ol’ whisk and some serious biceps. It will store well in the refrigerator for a few days in a covered container. Because we’re using raw eggs in the recipe, it’s essential you find the freshest ones available from a local farmer.
- 4 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 clove garlic
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh cilantro
- 1-1/4 cup extra-virgin olive oil
- In a high-powered blender, combine the egg yolks, lemon juice, garlic, mustard, and cilantro. On medium speed, blend until the ingredients are combined.
- Crank the blender up to high speed to emulsify the ingredients. While they’re blending, slowly begin to drizzle in the olive oil. The mixture will begin to thicken and become very smooth. Continue to add the olive oil until the desired texture is achieved.
- If you don’t have a high-powered blender, make a garlic paste by smooshing the garlic and a pinch of salt with the side of a large knife and finely chop the cilantro. Combine the garlic paste, egg yolks, lemon juice, mustard, and chopped cilantro together in a bowl and whisk by hand. Add a small bit of olive oil at a time, continuing to whisk aggressively until the desired texture is achieved. This is how the old-timers used to do it!
More from Family Table:
• Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe
• Homemade Chorizo
• Roasted Sunchokes with Tomatoes and Lemon Recipe
• Asparagus Soup with Poached Eggs Recipe
• Oven-Fried Zucchini with Cilantro Aioli Recipe
• Instant Berry Ice Cream Recipe
• Red Wine and Honey-Poached Pears and Plums Recipe
Reprinted with permission from Family Table: Farm Cooking from the Elliot Homestead by Shaye Elliot and published by Lyons Press, 2018.
Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store.