Lemon Garlic Aioli

Remember my post-angel-food-cake debacle of having 12 egg yolks? I used about half of them in the lemon curd, and it was delicious. This is how I used the other half.

garlic aioli

You may recall this aioli from my homemade hamburger buns photo, in which it slyly dripped down the side of my cute little burger. That was a happy accident for my photo, and a happy totally-on-purpose for my taste buds. I love aioli on a burger, but it’s also a great dipping sauce for the fries you have with it. Aioli is basically mayo with lemon and garlic, so you can use it interchangeably.

Here’s what you need:

  • 4 crushed garlic cloves
  • 2 egg yolks
  • 1 cup olive oil
  • 2 Tbsp. lemon juice
  • Salt to taste

You can do this either by hand or with a food processor.

Either way, start by smashing the garlic cloves into a paste – you can do this on a cutting board with the side of a knife if you want, but the best way is with a mortar and pestle. I don’t use ours very often, but I liked the way that it liberated all of the delicious juice in the garlic.

If you are using a food processor, add the garlic and yolks to the bowl of the food processor and turn on. Add olive oil in a slow drip through the lid. Continue mixing until all of the oil has been worked in and the mixture has emulsified.

If mixing by hand, add the garlic and yolks to a bowl with high sides. Whisk to break up the yolks, and add just a little bit of oil as you begin to whisk. Once the little bit of oil and yolks have emulsified, you can continue to add the olive oil in a slow stream as you mix. Just make sure that you are mixing well and that it is incorporated fully enough that the yolk and oil do not separate.

Add the lemon juice and salt at the end for both methods, and continue to whisk like mad/run the food processor until fully incorporated.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Dips recipes you may enjoy:

Beet & Yogurt Dip

Roasted Beet & Greek Yogurt Dip

Good morning! I’m traveling for work today in LA and planning to hit up some fabulous spots for breakfast and lunch. It’s always fun to be trying food in a city that’s not your own – and there’s nothing like doing the “work hard, play hard” thing and falling into bed, exhausted, at the end […]

Beet Purée with Yogurt and Za'atar | PDXfoodlove

Beet Purée with Yogurt and Za’atar

I have been planning to make this gorgeous beet paste forever. I have a brand new bag of za’atar and I was really excited to use it… except I left it on my desk at work for almost a week. And I would get home, and note that I still had my roasted beets in […]

Homemade Mascarpone | PDXfoodlove

Homemade Mascarpone

I’ve been talking up my homemade mascarpone for over a week, teasing you all with a Strawberry and Mascarpone Tart, and this Grapefruit Arugula Toast. Well, the wait is over. I’m finally writing about the cheese itself! I can’t believe how easy this was, and how much better the homemade version tastes. Or how inexpensive […]