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Categories: Sauces and condiments, Vegetarian

Lemon aioli

Lemon aioli
Anne Cusack / Los Angeles Times

But springtime is lemon. Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh juice or ... Read more

Total time: 10 minutes | Serves 4 to 6
Note: 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.
  • 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 1Smash 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 2Using 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.

Each of 6 servings:
254 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 28 grams fat; 4 grams saturated fat; 35 mg. cholesterol; 193 mg. Sodium
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