Spicy Tomato Brandy Aioli 3/4 cup high quality brandy

[Guest guest]

Spicy Tomato Brandy Aioli

& nbsp;

3/4 cup high quality brandy

2 egg yolks, room temperature

3 tbsps. fresh lemon juice

3 tbsps. tomato paste

1 tbsp. shallots, finely diced

1 tsp. garlic, finely diced

1 1/4 cups canola oil

1/4 cup extra virgin olive oil

kosher salt

ground black pepper

cayenne pepper

& nbsp;

Place brandy in small pot and heat. Carefully ignite liquid and remove from

heat. Let flames extinguish, watching closely. Return pan to heat once flames

have died and reduce brandy to 3 tbsps. Cool to room temperature. Combine egg

yolks, lemon juice, tomato paste, shallots, garlic and brandy reduction with 2

tbsps. canola oil in blender. Combine remaining oils in small pitcher or other

vessel that is easy to pour from. Turn blender on high for 1 minute. Slowly add

remaining oils in stream until mixture is very thick (you may not use all of the

oil). Once thickened, stop blender and remove aioli to bowl. Whisk in any

remaining oil by hand and season with kosher salt and black pepper. Add enough

cayenne for just a hint of heat. Chill.