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Lemon Aioli

Raw extra-large egg yolks (see Note)
1 tablespoon
Dijon mustard
3 tablespoon s
Roasted Whole Garlic (see "Sauces & Dressings")
Juice of 1 lemon
1 1/2 cup s
Olive oil/canola blend
1 tablespoon
Lemon zest
2 teaspoon s
Chopped thyme
white pepper
  1. In a food processor fitted with the metal blade, combine the egg yolks, mustard, and roasted garlic and process until smooth. Add the lemon juice and pulse to combine.  
  2. With the motor running, slowly drizzle in the oil until it a thick, creamy emulsion forms. Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.
Average: 3.5 (15 votes)

About this Recipe

Here's a zesty variation on the classic French garlic mayonnaise. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the American Egg Board: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Alternatively, start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it the mustard, garlic, lemon juice and zest, and thyme.

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