Lemon Aioli

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Lemon Aioli

Lemon Aioli


  • 3/4 cup olive oil
  • Pinch of white pepper
  • 1 tablespoon freshly grated lemon zest
  • 1/2 teaspoon coarse salt
  • 4 cloves garlic minced
  • 1/4 cup freshly squeezed lemon juice
  • 2 large egg yolks


  • Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. The aioli may be kept in the refrigerator for up to a day in a covered container.

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