Lemon aioli

Babiche Martens

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.

Ingredients

3	Egg yolks
½ tsp	Dijon mustard
¼ tsp	Salt, and white pepper
400 ml	Flavourless oil
2 tsp	Lemon zest, finely grated (Main)
¼ cup	Lemon juice
1 Tbsp	Boiling water, use up to 2 Tbsp

Directions

1. Into a food processor place the egg yolks. Add the mustard, salt and pepper.
2. 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.)
3. 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.

More of Angela's recipes with lemons

• Citrus quinoa salad with lemon dressing
• Lemon and ricotta cake