Top | Kelly Myers

Lemon Aïoli

(recipe, Kelly Myers)

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

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

Steps

  1. Put egg yolks and garlic in the bowl of a food processor. Process until egg yolks get frothy and lighter in color.
  2. 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.