Recipe Details

  1. In a blender, combine egg yolk, onion, garlic, shallot, lime juice, and white balsamic. Process until the mixture is smooth.
  2. Slowly drizzle oils into the blender on high until desired thickness
  3. Season with jalapeño pepper, 1 1/2 tablespoons salt, and black pepper. Refrigerate.
  4. Blanch yucca in boiling salted water until yellow in color and fork tender, about 8 minutes. Fry at 350ºF until golden brown. Toss with salt and serve with aioli.