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.