A delicate, lemony sauce, this aioli goes especially well with fish, but it’s also delicious served with roast chicken and makes an excellent sandwich spread.
1 cup firmly packed sorrel, stems and tough ribs removed
1/4 cup chives, chopped
1 egg yolk
2 tsp. lemon juice
1/2 tsp. salt
1 cup canola or grapeseed oil
Place all ingredients except oil into blender, and blend until smooth.
Continue blending, and slowly add oil through feed tube until mixture thickens,then pour oil in at a faster rate.
Scrape mixture out into container, and store in refrigerator for up to 3 days.