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Lemon Aioli

  • Yield: Makes 1 cup
Lemon Aioli

Source: Christmas Cookbook 2003


  • 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.

Cook's Note

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

Reviews (1)

  • GeneKelly 31 Dec, 2013

    This was a real hit with my shrimp cocktail this year.

    I think canola oil is the key so the mixture doesn't have a oil aftertaste. Second time I was out and had to put a bit of sunflower oil instead and it wasn't as good.

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