Lemon Aioli

By

Emeril's BLT Cheesecake Topping

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  • 1

Ingredients

  • 2 Cloves Garlic
  • 3/4 Teaspoon Salt
  • 2 Large Egg Yolks
  • 1 1/2 Tablespoons Freshly Squeezed Lemon Juice
  • Pinch Cayenne
  • 3/4 Cup Olive Oil
  • 1/4 Cup Extra-Virgin Olive Oil
  • 2 Tablespoons To 1/4 Cup Water

Preparation

Step 1

With the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl.

Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.

Keep refrigerated until ready to use. (Use within 24 hours.)

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