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Ingredients.
8 garlic cloves (or less,this is very strong aioli)
1⁄4teaspoon salt
2 egg yolks
1 teaspoon fresh lemon juice
1 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1⁄4teaspoon Dijon mustard
2 tablespoons minced fresh thyme
1(2 1/2 lb) rabbit or 4 split skinless chicken breasts
coarse salt
fresh ground pepper
1 cup white pearl onion, parboiled till soft
1 tablespoon sweet butter
1 bay leaf (preferably fresh)
1 tablespoon thyme honey (optional) or 1 tablespoon other honey
Method.
For the aioli (mayonnaise).
Mash the garlic and the 1/4 teaspoon coarse salt into a paste.
Scrape garlic paste into a blender or processor.
Add yolks, lemon juice, mustard and one tablespoon of minced thyme.
Blend on medium speed and drizzle in one cup of extra virgin olive oil.
If you are making this ahead of time, transfer to a bowl, cover and refrigerate.
For the Rabbit:
Trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
Heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
Note: Whatever you use for the stove top should also be able to be placed under the broiler.
Season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
Add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
Preheat Broiler.
Turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
Reserve about a third of the mayonnaise.
Into the remaining mayonnaise, stir the honey, blending well.
If the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
Ladle the honey aioli over the rabbit and onions.
Place under broiler for 2 to 3 minutes or until golden.
Serve the extra aioli on the side and make sure you have good crusty bread.
8 garlic cloves (or less,this is very strong aioli)
1⁄4teaspoon salt
2 egg yolks
1 teaspoon fresh lemon juice
1 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1⁄4teaspoon Dijon mustard
2 tablespoons minced fresh thyme
1(2 1/2 lb) rabbit or 4 split skinless chicken breasts
coarse salt
fresh ground pepper
1 cup white pearl onion, parboiled till soft
1 tablespoon sweet butter
1 bay leaf (preferably fresh)
1 tablespoon thyme honey (optional) or 1 tablespoon other honey
Method.
For the aioli (mayonnaise).
Mash the garlic and the 1/4 teaspoon coarse salt into a paste.
Scrape garlic paste into a blender or processor.
Add yolks, lemon juice, mustard and one tablespoon of minced thyme.
Blend on medium speed and drizzle in one cup of extra virgin olive oil.
If you are making this ahead of time, transfer to a bowl, cover and refrigerate.
For the Rabbit:
Trim rabbit of all visible fat and cut into smallish (1 1/2" to 2") pieces, chopping off any protruding bone.
Heat tablespoon of oil and tablespoon of butter in skillet or shallow casserole.
Note: Whatever you use for the stove top should also be able to be placed under the broiler.
Season the rabbit pieces with salt and pepper and sprinkle with remaining thyme.
Add to skillet with bay leaf and saute over medium heat for seven to ten minutes.
Preheat Broiler.
Turn the rabbit, add the boiled onions, and saute another 7 to 10 minutes.
Reserve about a third of the mayonnaise.
Into the remaining mayonnaise, stir the honey, blending well.
If the mixture is too thick, add a little warm water so that the aioli is a thick sauce.
Ladle the honey aioli over the rabbit and onions.
Place under broiler for 2 to 3 minutes or until golden.
Serve the extra aioli on the side and make sure you have good crusty bread.
