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Lemon Aioli

Have a few spare seconds and looking for a yummy topping/dip/dressing? Ever tried to make your own aioli? Now's the time! Try this super simple and tasty recipe and you may never look back! Garlic-y with a hit of creamy lemon it is a perfect partner to so many dishes!

You will be surprised how easy and quick this recipe is!

What You Need:

  • 3/4 cup oil of choice,

  • 1 whole egg

  • 1 egg yolk

  • Grated zest from 1 lemon

  • 1 tablespoon fresh lemon juice, plus more to taste

  • 1 large or 2 small garlic cloves, smashed and peeled

  • Fine sea salt

What To Do:

  • Put the egg, egg yolk, lemon zest, juice, garlic and 1/2 teaspoon salt in a blender or Ninja style processor.

  • Blend the egg mixture on medium speed for about 15 seconds.

  • Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. Continue blending until all the oil is incorporated and the mixture is thickened. If using a Ninja - pour all ingredients in at the same time and blend until creamy- around 20 seconds.

  • Taste for seasoning and add more lemon or salt if you like.

  • Transfer to a jar or other container and use right away or refrigerate up to 5 days.

A few other flavour ideas if you are looking for inspiration:

  • Smoky Chipotle Aioli: Add 1 or 2 canned chipotle peppers in adobo sauce to the blender after drizzling in the oil, then blend on low until pureed.

  • Sriracha Aioli: Stir in 2 or 3 tablespoons sriracha sauce (or to taste) to the finished aioli.

  • Fresh Herb Aioli: Add a few tablespoons of fragrant tender herbs to the blender before adding the oil – try fresh chopped tarragon, chives or basil.

  • Cilantro-Lime Aioli: Use grated fresh lime zest and lime juice instead of the lemon, and 2 tablespoons chopped cilantro.

  • Roasted Garlic Aioli: Omit the raw garlic clove and blend 3 or 4 cloves ofroasted garlic instead.

  • Pesto Aioli: stir a tablespoon or more prepared pesto into the aioli.


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