Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Lemon Aïoli

From the Kelly Myers collection

Yield

1¼ cups

Introduction

This recipe will make more aïoli than you might eat with artichokes. Keep the rest on hand for sandwiches, as the base for a salad dressing, or to use as a dip for steamed summer green beans and new potatoes.

Ingredients

	4	egg yolks, at room temperature
	2	large garlic cloves, finely minced
	1	cup extra-virgin olive oil
	3 to 4	Tbsp. fresh lemon juice
	~	Salt
	~	Freshly ground black pepper

Steps

Put egg yolks and garlic in the bowl of a food processor. Process until egg yolks get frothy and lighter in color.
With the machine running, very slowly pour in the extra-virgin olive oil — at first drop by drop, and then in a very thin stream. Once the egg yolks have absorbed all the oil, add the lemon juice and salt and pepper to taste.

This content is from the Kelly Myers collection.

Kelly Myers

Garlic Lemon Aïoli

Katherine Deumling

Salsa Verde with Hard-Cooked Egg

Lucid Food

Nettle Pesto

Front Burner

Aïoli versus mayonnaise

A side for summer foods

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.