Lemon Aïoli

Name: Lemon Aïoli
Prep time: 5 min
Total time: 5 min
Yield: 1 c.
Ingredients: 2 lg. garlic cloves, coarsley chopped; Kosher salt; black pepper; 2 lg. egg yolks*; 1 tsp. Dijon mustard; 1 tbsp. lemon zest; 2 tbsp. lemon juice; 1/2 c. canola oil; 1/2 c. olive oil

By Virginia WillisPublished: Jul 2, 2015

Jump to recipe

Food, Bell pepper, Ingredient, Meal, Flowerpot, Tableware, Bread, Produce, Serveware, Food group,

John Kernick

Yields:

1 c.

Prep Time:

5 mins

Total Time:

5 mins

Use flavorful, farm-fresh eggs from free-range chickens in this homemade mayonnaise.

Advertisement - Continue Reading Below

Ingredients

2 lg. garlic cloves, coarsley chopped
Kosher salt
black pepper
2 lg. egg yolks*
1 tsp. Dijon mustard
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1/2 cup canola oil
1/2 cup olive oil

Directions

1. Step 1Place garlic on a cutting board and sprinkle with 1/8 tsp salt. Using the flat side of a chef's knife (like an artist's palette knife), firmly press garlic, crushing a little at a time, into a fine paste.
2. Step 2Place egg yolks, mustard, lemon zest and juice, and garlic paste in the bowl of food processor. Process until smooth and light, about 15 seconds. With the machine running, slowly feed oils through the feed tube, until the mixture starts to stiffen and thicken, 1 to 2 minutes. Season with salt and pepper.

*Pregnant women, young children, the elderly, or anyone whose health or immune system is compromised should not consume raw eggs.

Advertisement - Continue Reading Below