Food & Cooking Recipes Quick & Easy Recipes Quick Lemon Aioli 2.9 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 cup This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp. Ingredients 1 large egg 1 teaspoon coarse salt ½ cup canola oil ¼ cup extra-virgin olive oil 3 tablespoons fresh lemon juice Grated zest of 1 lemon Directions 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. Rate it Print