Jan Norris: Food and Florida

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Stone Crabs for Supper? Caffe Luna Rosa’s Mustard Aioli a Perfect Dip

January 20th, 2011 · 1 Comment

Chef Ernie DeBlasi of Caffe Luna Rosa in Delray Beach is always coming up with some sauces or techniques that add zing to the ordinary. He’s got a mustard sauce I like a lot that’s great with stone crab claws and just enough out of the ordinary.

It was published today for a reader of my column in the Sun Sentinel – where you’ll find several other recipes in today’s food section.

I’m sharing DeBlasi’s recipe here as well – it’s good for any cold seafood, and would make a great crumb coating underlayer for a baked chicken breast. At the restaurant, he serves it with Alaskan King Crab legs.

Caffe Luna Rosa’s Dijon mustard-horseradish aioli

• 2 small garlic cloves

• Coarse salt

• 2 large egg yolks, room temperature

• 1 1/2 teaspoons grainy Dijon mustard

• 1/2 cup canola oil

• 3 tablespoons water, plus about 3 teaspoons, room temperature

• 3/4 cup extra-virgin olive oil

• 2 teaspoons fresh lemon juice

• 1 teaspoon ground horseradish

• 4 dashes Worcestershire sauce

• 3 dashes Tabasco hot sauce

• Cracked black pepper (to taste)

Using the side of a chef’s knife, mash garlic and 1/8 teaspoon salt into a paste.

Pulse egg yolks and mustard using a food processor or blender. With machine running, add enough canola oil, drop by drop, until mixture begins to emulsify (about one-third of the canola oil). Add remaining canola oil in a very thin, steady stream; as mixture thickens, add 1 tablespoon water. Continue blending, and add olive oil (and as much water as needed to create a smooth, light consistency). Transfer to a bowl. Stir in remaining ingredients. Aioli can be refrigerated, covered, up to 1 day.

Add room temperature water if a thinner sauce is desired.

Makes about 2 cups.

Tags: Recipes: What's Cooking!

1 response so far ↓

  • 1 Linda Ferris // Jan 20, 2011 at 4:00 pm

    Sounds yummy! Can’t wait to try it.
    We LOVE stone crabs with mustard sauce.

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