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Lemon Aioli | Status Approved | | Name |  Lemon Aioli | | Category | Condiments, European | | Serves/Yields | About 1 cup | | Difficulty | Moderate | | Prep. Time | 10 minutes | | Cook Time | 0 | | Introduction | | Lemon Aioli is a wonderful accompaniment to raw vegetables, and it can spruce up any sandwich. Try it with some spicy fried calamari: it's a really great combination. | | Ingredients | | 2 large egg yolks
1/4 cup freshly squeezed lemon juice
1/2 teaspoon coarse sea_salt
1 tablespoon minced garlic
1 tablespoon freshly grated lemon zest
Pinch of white_pepper
3/4 cup extra virgin olive oil | | Directions | | Step: 1 | Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. The aioli may be kept in the refrigerator for up to a day in a covered container. |
Time submitted: Monday, July 25. 2005 at 18:45:35 Contributed By: guido
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Rate It| Average score: 2.64 () votes: 14 |  |  |  | |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Lemon Aioli (Score 1)
By Kate on Sunday, December 25, 2005 @ 20:10:34 CET
(User Info | Send a Message) | | I tried this recipe awhile back it it was great.The flavor is so bright and fresh. I served it with tender asperagus spears. Later I added a bit of olive oil and white wine vinegar to thin it out a little, added some pepper and had a wonderful salad dressing. |
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