Originally Posted by kadesma
Geeeeez Vera, I'm stuffed and now you have me wanting to run to the store and make more fruit..
Will control myself and fix something like this on Sunday it should compliment the smoked ribs...Now that poppyseed aioli how to?
I made a large batch - enough for 25. Scale accordingly, but it's hard to cut that egg...
I blended 1/3 c honey with 1/4 c sherry vinegar. Whisked in an egg till completely combined. Slowly drizzled 1/2 c each (combined in one measuring cup) 1/4c poppyseed oil and 3/4 c olive oil. Drizzle drizzle drizzle whisk whisk whisk till it emulsifies. S&P to taste. Add 1/4 more or less toasted poppy seeds, whisk again.