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Lemon Aioli

  • Yield: About 1 cup


  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch cayenne
  • 1 cup extra-virgin olive oil


  • With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Keep refrigerated until ready to use. (Use within 24 hours.)