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Ravines Wine Cellars


Crispy Speck & White Pepper Aioli

Crispy Speck & White Pepper Aioli
Recipe Date:
January 19, 2019
Serving Size:
Cook Time:
Imperial (US)
Crispy speck coupled with a white pepper aioli sauce.
  • 3 Garlic Cloves
  • 1 tsp Salt
  • 2 Cage free egg yolks, whisked
  • 2 Lemons, squeezed
  • 1 1/2 cups Canola or grape seed oil
  • 1 tsp white pepper

Lay out speck on baking sheet lined with parchment paper. Lay another piece of parchment on top, place another baking sheet on top of the parchment to keep the speck flat. Bake at 350° for 12-15 min. Crush garlic with flat part of knife and finely mince garlic and add salt to form a paste. In a bowl or food processor add the garlic paste, salt, egg yolks, and lemon juice. Slowly add in the oil in a thin steady stream and whip until fully emulsified and thickened. Stir in the white pepper. Pipe some dots of the aioli on top of the crispy speck pieces and serve it for apéritif.