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Yields: 8 serving(s)

Prep Time: 1 hr

Total Time: 1 hr 15 mins

Ingredients

For Sage Aioli:

• 3/4 c.

  olive oil

• 1

  sprig rosemary

• 1

  large egg, plus 1 egg yolk

• 1

  garlic clove, finely grated

• 2 tsp.

  fresh lemon juice

• Kosher salt

• 1/2 tsp.

  finely chopped fresh sage

• 1/2 c.

  sour cream

For Onion Rings:

Directions

• Step 1Make Sage Aioli: Heat oil and rosemary in a small saucepan over medium-low heat until warm. Remove from heat and let steep 1 hour. Discard rosemary. 
• Step 2Combine egg, egg yolk, garlic, lemon juice, salt, and sage in a food processor or blender. Process until smooth, 5 to 10 seconds. With the machine running slowly, add rosemary oil until combined, 1 to 2 minutes. Season with salt. Add sour cream and pulse to combine. Keep chilled until ready to serve.
• Step 3Make Onion Rings: Heat oil in a large pot until temperature reaches 375°F on an instant-read thermometer. Line a large baking sheet with paper towels and fit with a wire rack. Whisk together flour, cornstarch, salt, baking powder, and baking soda in a bowl. Whisk in beer. 
• Step 4Dip onion rings, a few at a time, in batter. Fry, being sure not to crowd pot, turning occasionally, until golden brown, 2 to 3 minutes; transfer to prepared rack. Repeat with remaining onion and batter. Fry sage until crispy, 10 seconds. Season onion rings and sage with salt. Serve rings hot with aioli on the side.

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