Lemon Aioli

  • Yield: Makes 1 cup
Lemon Aioli

Source: Christmas Cookbook 2003

Ingredients

  • 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

Directions

  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.

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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