Lemon Aioli

A combination of egg yolk, garlic, lemon and olive oil, this versatile sauce pairs nicely with grilled seafood, roasted vegetables or as a dressing for your favorite salad.

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  • 1. In a mortar and pestle, or with the side of a chef's knife, mash garlic with 1/8 tsp of salt until a paste forms
  • 2. Place egg yolk, lemon zest, lemon juice, garlic paste, Dijon and remaining 1/8 tsp of salt in a stand mixer. With the whisk attachment, whisk on medium-low until blended and bright yellow; about 30 seconds.
  • 3. Increase mixer speed to medium. In a very slow drizzle, add olive oil and blend until mixture thickens; about 3-4 minutes.
  • 4. Serve immediately, or chill in refrigerator for up to 2 days.