Lemon Aïoli Recipes

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LEMON AIOLI



Lemon Aioli image

Serve this sauce with our Fish Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2/3 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Coarse salt and ground pepper

Steps:

  • In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.

LEMON AIOLI RECIPE



Lemon Aioli Recipe image

Provided by Brandon Matzek

Categories     Side Dish

Time 5m

Number Of Ingredients 5

1 cup store-bought mayonnaise*
1 tablespoon fresh lemon juice, plus more to taste
2 teaspoons fresh lemon zest, plus more to taste
1 garlic clove, finely grated
Kosher salt

Steps:

  • Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.

LEMON AïOLI



Lemon Aïoli image

Categories     Condiment/Spread     Citrus     Garlic     Quick & Easy     Lemon     Bon Appétit

Yield Makes about 3 1/3 cups

Number Of Ingredients 7

10 garlic cloves, peeled, center germ removed
1 teaspoon salt
4 large egg yolks
6 tablespoons water
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
2 cups light fruity olive oil

Steps:

  • Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

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