Lemon Aioli
This lemon aioli features a rich, creamy garlic aioli base blended with fresh lemon juice and zest for a vibrant, balanced citrus sauce perfect for dipping, spreading, dressing and more.
Servings: 16
Calories: 125kcal
Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 1 tbsp Dill minced
- 1 tsp Chives minced
- 1 clove Garlic minced
- 1 - 2 tsp Parmesan cheese finely grated
- 1/2 tsp lemon zest
Instructions
- In your food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the dill, chives, garlic, parmesan cheese and lemon zest.
- Pulse a few more times to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
If it becomes too thick, use a ½ teaspoon cold water to thin it out.
Add a squeeze of extra lemon juice, if desired for a bolder lemon flavor.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 41mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.04g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.04mg