If you don’t have a processor, this aioli can be made in a bowl with a stick blender or whisk. Once it is made, other flavours can be added. I have made lemon but try herbs or spice it up with some smoked paprika or chilli flakes. A good dollop on top of salmon crostini is a great way to enjoy your aioli or spread it on a fresh brown-bread sandwich.
LEMON AIOLI
Makes 1 and a half cups
3 egg yolks
½ tsp Dijon mustard
¼ tsp salt and white pepper
400ml flavourless oil
2 tsp finely grated lemon zest
¼ cup lemon juice
1-2 Tbsp boiling water
- Into a food processor place the egg yolks. Add the mustard, salt and pepper.
- Set the processor on go then very slowly drizzle the oil into the eggs. (If it starts to curdle add a teaspoon of boiling water.)
- Add the zest and lemon juice, whizzing to combine. If you would like it a little thinner, add the boiling water a little at a time.
