Rating: 2.91 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1

This tart citrus aioli, made with fresh lemon juice, egg, salt, canola oil, and extra-virgin olive oil, complements the delicate flavor of shrimp.

Martha Stewart Living, November 2001

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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Reviews (1)

11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
12/31/2013
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.