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
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.