Lemon and Garlic Aioli

My version is all about the lemon flavour (by now you must have realised I really, really like lemon!) The garlic is there, but subtly so.

1 garlic clove – crushed with back of knife or with pestle and mortar to make paste
1/2 tsp salt
2 egg yolks preferrably at room temperature – medium sized
5 tbsp lemon juice
Grated zest of half a lemon
180ml oil – (vegetable not olive)
80ml extra virgin olive oil (to give best flavour)
1 tsp warm water to thin

 

  • Whisk the garlic paste, salt, egg yolks, and 3 tsp of the lemon juice in a heavy bowl until the mixture is light and creamy
  • At high whisk speed, add the oils to the yolk drop by drop. Increase oil to a thin stream and continue whisking until you have incorporated all the oil
  • If the aïoli it too thick, whisk in the warm water to thin
  • Stir in the remaining lemon juice, most of the grated lemon zest and adjust seasonings
  • When ready to serve, sprinkle remaining lemon zest on top

 

Top Tips

Use this aioli in sandwiches, salads, or as a sauce for meats, fish, and vegetables.

If you have no time or patience to make this you can cheat and simply add a bit of garlic and grated lemon zest to ready made mayo!

 

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