Lemon Aioli

By lisajoytrick

Ingredients

• Zest and juice of 2 lemons
• 1/2 tablespoons Dijon mustard
• 1/2 tablespoon minced garlic
• 1 egg yolk
• 1/4 tablespoon ground white pepper
• 1/4 teaspoon salt
• 1 cup olive oil
• 1/8 cup of ice water

Preparation

Step 1

Place the zest, juice, mustard, garlic, egg yolks, pepper, and salt in a blender or food processor and purée to a smooth paste.

With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency.

You can store in an airtight jar in the refrigerator for up to 2 weeks.