Spring time at the farm brings a fresh crop of fava beans. Chef John creates this aioli to serve alongside his Fava Fritto. The aioli would also nicely highlight a simple platter of cooked fish, boiled eggs, potatoes and green vegetables.
1 whole egg
1 egg yolk
2 tsp dijon mustard
1 tsp kosher salt
8-10 pickled pepperoncini peppers, stems removed, drained and roughly chopped
1 garlic clove, pounded and minced
2 tsp lemon juice
2 Tbsp Clif Family Kitchen Golden Greek pepperoncini hot sauce
1 cup light olive oil (spicy olive oil can make aioli bitter tasting)
In the bowl of food processor, process the egg, yolk, mustard and salt. Add the peppers, garlic, lemon juice, hot sauce and process until finely minced. If needed, scrape down the sides of the bowl a few times. With the processor motor running and using a measuring cup with a spout, pour a slow steady stream of oil into processor until emulsified. Transfer to a serving bowl and refrigerate until ready to use.