Sun-dried Cranberry Aioli – a delicious recipe with egg yolks, vegetable oil, white vinegar, cranberries, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil.
2
Blend until smooth and mixture becomes thick and airy.
3
Add the white vinegar and blend.
4
Add the cranberries and blend until berries incorporate into the mixture.
5
Finish by adding salt and pepper to taste.
6
Serve with pork or turkey.
7
*RAW EGG WARNING
8
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
647
kcal
Calories
67
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 egg yolks*, 8 ounces vegetable oil, 2 ounces white vinegar, 1 cup dried cranberries, and more.
Yes, Sun-dried Cranberry Aioli falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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