Lemon aioli
Lemon aioli
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes | Serves 4 to 6
4 cloves very fresh garlic 1/2 teaspoon coarse sea salt 1 egg yolk, at room temperature Juice of 1 lemon 3/4 cup extra-virgin olive oil Zest of 1 lemon Freshly ground white pepper to taste

Step 1 Smash the garlic cloves with the flat side of cleaver or chef's knife. Remove the peel and place the pulp in the bottom of a large mortar and pestle. Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well.

Step 2 Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the white pepper to taste and additional salt if needed. Serve with asparagus, artichokes, shrimp, haricots vert or anything springy.

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