EnTERTAINING
Fava Bean and White Truffle Ailoi 8 SERVINGS This delicious combination is the perfect sauce for grilled vegetables or fish. 5 whole eggs 1 cup blended oil, plus 2 tablespoons 1/4 cup white truffle oil 1 tablespoon each cracked black pepper and kosher salt 1 cup frozen/defrosted or precooked green fava beans 2 tablespoons lemon juice 2 teaspoons fresh garlic, minced
Jamie McFadden, Cuisiniers founder and executive chef, credits his culinary education and travels throughout Europe and the United States for enabling him to build his successful business in Central Florida based on a fresh-approach cooking style. His latest venture is Cuisiniers Celebrations, a special event space at the East End Market. He is the co-founder of The PEAS Foundation, which provides food-insecure households with fresh fruits and vegetables.
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In the bowl of a food processor, crack the eggs. Secure lid and begin to spin the eggs. In a very steady and slow stream add in the blended oil and watch as eggs become creamy. As the mix continues to spin slowly, add in the white truffle oil, followed by the fava beans, salt, pepper, lemon juice and garlic. Taste and adjust salt and pepper as needed. Remove aioli from processor bowl and serve immediately or place in a container with an airtight lid for up to three days.
