lemon aioli (from scratch!)
Homemade lemon aioli is thick, zesty, and impossibly light. There’s nothing more gratifying than making aioli from scratch-- and the vibrant lemony garlic flavor will take your dishes to the next level.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Dip
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 large egg
- 1 small garlic clove, mashed into a smooth paste
- ½ tsp Dijon mustard
- zest of 1 lemon, finely grated
- 4 tsp fresh-squeezed lemon juice
- ¼ tsp kosher salt, plus more to taste
- ¾ cup neutral oil (such as canola or grapeseed)
- ¼ cup olive oil
Instructions
- Place the whole egg in a heat-proof bowl and pour boiling water over top. Let sit 1 minute. Pour off water and crack egg into a blender or small food processor.
- Add ¼ tsp garlic paste, mustard, lemon zest, lemon juice juice, and salt. Blend until combined and frothy.
- With the blender on medium-low speed, add the neutral oil and then the olive oil in a thin and slow stream until the aioli is thick (this should take about a minute). Taste, use a spoon to stir in more salt or garlic, to taste.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1 tbsp
- Calories: 125
- Sugar: 0.1g
- Sodium: 28mg
- Fat: 14g
- Saturated Fat: 1.3g
- Unsaturated Fat: 12.3g
- Trans Fat: 0g
- Carbohydrates: 0.2g
- Fiber: 0g
- Protein: 0.4g
- Cholesterol: 12mg
Find it online: https://www.withspice.com/blog/lemon-aioli/