Tomato-Bourbon Aioli

Adapted from Crescent City Cooking by Susan Spicer
Makes about 1 1/2 cups




2 egg yolks
1 1/2 c vegetable oil
1 Tbl Dijon mustard
juice from half a lemon
1 Tbl apple cider vinegar
6 drops hot sauce
1 Tbl cream
1/4 cup ketchup
2 Tbl bourbon
2 Tbl chopped fresh tarragon
kosher salt & freshly ground black pepper, to taste

In a large mixing bowl, add the egg yolks and whisk until they are slightly foamy.  Slowly add the oil, just a few drops at at time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise.  Add the Dijon mustard, lemon juice, cider vinegar, hot sauce, cream, ketchup, bourbon and chopped tarragon.  Stir to combine.  Season to taste with salt and pepper.

SERVED AT THIS DINNER PARTY

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