Burnt Lemon Aïoli

Name: Burnt Lemon Aïoli
Prep time: 25 min
Total time: 35 min
Yield: 1 c.
Ingredients: 2 lemons; 2 large egg yolks; 1 tsp. Dijon mustard; 1 clove garlic, finely chopped; 1/2 c. canola oil; 1/2 c. olive oil; Kosher salt

Grilled lemons give this garlicky mayo a deeper, richer flavor.

By Whitney OtawkaPublished: Mar 17, 2021

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a low country shrimp boil chef whitney otawka greyfield inn greyfieldinncom, located on remote cumberland island, georgia

Emily Dorio

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Yields:

1 c.

Prep Time:

25 mins

Total Time:

35 mins

Aïoli—essentially a homemade mayonnaise with garlic—is great on everything from sandwiches to French fries. But it's especially great as a dip for a classic low-country shrimp boil. This recipe calls for grilling the lemons first, which adds a complex, smoky flavor that's well worth the effort. This recipe originally appeared in the book Saltwater Table: Recipes from the Coastal South.

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Ingredients

2 lemons
2 large egg yolks
1 tsp. Dijon mustard
1 clove garlic, finely chopped
1/2 cup canola oil
1/2 cup olive oil
Kosher salt

Directions

1. Step 1Heat grill to medium; set up for direct grilling. Zest 2 teaspoons lemon peel into a bowl, then halve both lemons. Grill lemons until lightly charred and caramelized, 4 to 6 minutes; let cool. Squeeze juice from lemons into bowl with zest.
2. Step 2Whisk together egg yolks, mustard, and garlic in a second bowl. Very slowly drizzle in both oils, whisking constantly until fully emulsified. Whisk in lemon juice and zest. Season with salt. Store, refrigerated, up to 3 days.

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