Quick Lemon Aioli

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.


  • 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


  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. 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.

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