Lemon Aioli

 

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We made this light lemon aioli to dip our Shrimp Beignets in, which was a nice contrast the the fried spiciness of the beignets. This aioli is light and almost delicate – not so sour as to make your mouth pucker! It worked great as a dip for our beignets, but I think it would pair well with all sorts of seafood-based dishes.

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Lemon Aioli

Ingredients: 
  • 1 clove garlic, minced
  • 2 egg yolks
  • 3/4 cup neutral oil
  • Zest from 1 large lemon
  • 1 tbsp lemon juice
Instructions: 
  1. Place garlic and egg yolks in a medium bowl.
  2. Zest the lemon into the bowl.
  3. Slowly drizzle the oil into the bowl, whisking continuously.
  4. Once base has come together, stir in the lemon juice.
  5. Refrigerate if not eating immediately.