- recipe -

Lemon Aioli

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.

Lemon-Aioli

Makes 1 1/2 cups

  • Three garlic cloves, chopped
  • 1 cup extra-virgin olive oil
  • Two large egg yolks
  • 1 tsp. lemon zest
  • 2 tbs. fresh lemon juice
  • 1/2 tsp. sea salt to taste
  • 1/8 tsp. ground white pepper

Place chopped garlic in blender with 1 tablespoon of olive oil and blend until smooth, about one minute.

Add egg yolks and lemon zest and blend until smooth and frothy, about two minutes.

Add olive oil in a slow, steady stream until emulsified.

Add lemon juice, 1 teaspoon at a time, to achieve desired taste and consistency.

Season with salt and white pepper.

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