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Lemon aioli

Time10 minutes
YieldsServes 4 to 6
Lemon aioli
(Anne Cusack / Los Angeles Times)
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A lemon mayonnaise is the first thing I want to dip my first artichoke leaves of the season into. The classic sauce of Provence is just garlic, egg, lemon and olive oil, emulsified into a dipping sauce you can serve with shellfish, artichokes or new potatoes. Increase the juice and add zest for an extra-lemony version.

This can be made in a food processor rather than with a mortar and pestle but not in a blender, which will leave the garlic too bitter. Make it an hour or so before the party to relieve any anxiety (aioli can be temperamental, but follow the instructions and add the oil very slowly and you’ll be fine). Serve it with a spread of cooked vegetables and fish.

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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.

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.