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Quick Lemon Aioli


This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, November 2001


  • 1 large egg
  • 1 teaspoon coarse salt
  • 1/2 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Grated zest of 1 lemon


  1. Blend egg and coarse salt in a food processor until foamy. With machine running, slowly add canola oil and then olive oil in a slow, steady stream. Add lemon juice and zest; blend briefly. Adjust seasoning to taste. Refrigerate, covered, up to 2 days.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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