Tuscan-Style Tuna and Anchovy Aioli

1. Reduce the Broth

Place the homemade turkey broth in a small saucepan over medium heat. Allow it to simmer gently for 6 to 8 minutes until it reduces to about 2 tablespoons.

2. Combine the Oils

While the broth is reducing, measure out canola oil and fruity extra-virgin olive oil. Combine them in a measuring cup.

3. Blend the Base Ingredients

In a food processor, blend the egg yolks, white wine vinegar, Dijon mustard, garlic, and a pinch of kosher salt. Pulse the mixture until it is well blended.

4. Add Oil to Create Mayonnaise

With the processor running, add the oil mixture in a slow, steady stream to ensure a proper emulsion. Continue blending until the mayonnaise thickens.

5. Add Tuna, Anchovies, Capers, Lemon Juice, and Reduced Broth

Add the drained tuna, rinsed anchovy fillets, capers, lemon juice, and the reduced broth to the processor. Blend until the mixture is smooth and well combined.

6. Optional: Add Crème Fraîche

If desired, add two tablespoons of crème fraîche and pulse until fully incorporated.

7. Adjust Seasoning and Store

Taste your aioli and adjust the seasoning with more salt or lemon juice if needed. Transfer to an airtight container and refrigerate.