No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Aioli

  • yield: Makes 1 cup




  • 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

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.


  1. Step 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.

Christmas Cookbook 2003



Reviews (1)

  • 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.