Lemon Aioli
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Using a mortar and pestle, pulverize the garlic and salt to a smooth paste
2
(If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press
3
) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand
4
Slowly drizzle in the olive oil, drop by drop, whisking constantly
5
As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water
6
Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed
7
Or continue to whisk in the oil by hand
8
Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary
9
As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened
10
Season with lemon juice and zest, and salt to taste
11
Using a mortar and pestle, pulverize the garlic and salt to a smooth paste
12
(If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press
13
) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand
14
Slowly drizzle in the olive oil, drop by drop, whisking constantly
15
As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water
16
Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed
17
Or continue to whisk in the oil by hand
18
Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary
19
As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened
20
Season with lemon juice and zest, and salt to taste