Recipe: Harissa Aioli

This recipe combines things you've learned in other recipes on this blog.

Though I'm sure others have thought the way I have, it just seemed to make sense to me to combine French and Moroccan sauces together. Much of that region of North Africa had been French colonies up through the the beginning of the second half of the Twentieth Century. Not a pretty part of history, but an excuse to combine French and 'Moorish' cuisines. Besides, France has a large Algerian population that I'm sure has chosen to do similar fusion of cuisines. And even if they haven't the Spanish have looked back to the time of the Moorish Caliphate and found inspiration for fusing Spanish and North African cuisines, so why can't I also do that with French cooking?!

Harissa is a Moroccan hot paste. Aioli is a French garlicy and lemony mayonnaise. They combine and make a marvelous sauce for meats, fish, cheeses, omelets and even French Fries. Adjust the amount of Harissa up or down from the amount given in this recipe according to your personal tolerances- the following is how we make it in the restaurant.

In a food processor blend:

• 1 cup of mayonnaise, make the linked to recipe on this blog or store bought
• 3 to 4 Tbs Harissa, make the linked to recipe on this blog or use store bought ( found in specialty stores) dependent upon how hot a given batch is
• 2 Tbs garlic, minced
• 1 1/2 Tbs fresh lemon juice
• 1/2 Tbs Dijon mustard

That's it! If you are making the mayonnaise from scratch, make it first and THEN add the other items. Enjoy!

UPDATE: Sorry, I forgot to put the Yield: approximately 1 1/2 cups. Also it will refrigerate and last a good 2 weeks in a sealed jar or container.