Instructions for making Garlic Aioli:
In a food processor, add the eggs, lemon juice, lemon zest, vinegar, and salt. Turn on and while the appliance is running, slowly add the olive oil until the mixture begins to emulsify and form a thicker consistency. Adjust with salt for desired taste.
Instructions to shape the croquetas:
Begin by melting the butter in a sauté pan over medium heat. Once melted, add the olive oil. After 2 minutes, add the white onions and sauté for approximately 5 minutes, or until the onions begin to develop a golden color. Add the blood sausage and cook for 30 seconds. Then, lower the heat and add the flour and mix so the onion/blood sausage is evenly coated, keeping in mind to continuously stir.
Then, slowly add the half and half at small increments at a time, mixing each amount in until fully incorporated. Once all of the half and half is added, the mixture should now form a uniform ball of “dough.” Let cool overnight.
To make the croquettes:
Using a small pot, heat vegetable oil in medium temperature (about 350F). Form 2oz balls using the mixture and bread using the traditional breading method (flour, then eggs, and then panko). Fry each croquette for approximately 3 minutes or until golden brown.
Serve with lemon aioli and additional lemon zest to taste.
They are absolutely delicious.