Lemon Aioli

By marlabeth19

Use this to top jumbo lump crab cakes.

Ingredients

• 6 cloves garlic
• 1 teaspoon salt
• 4 egg yolks
• 2 tablespoon freshly squeezed lemon juice
• Pinch cayenne
• 2 cups extra-virgin olive oil

Details

Servings 8

Preparation

Step 1

With the back of a knife, mince the garlic, then crush. 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. Alternately, emulsify the oil with a food processor or hand emulsion blender. Keep refrigerated until ready to use. (Use within 24 hours.)