- 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.