Lemon Aioli

There are many characteristics of French cuisine that I truly enjoy, and one of them is aioli. A strongly flavored, garlic mayonnaise that originates from the Provencal region of France, aioli is a delicious condiment for meat, fish and vegetables. The dish known as the Grand Aioli is a ritual celebration of poached salt cod with vegetables and hard-cooked eggs.

In the traditional preparation of this sauce, garlic is crushed in a mortar and pestle, and then emulsified with egg yolks, olive oil and salt. The age of the garlic determines the spiciness and depth of flavor. My garlic that has been wintered-stored will be much more pungent and robust than the fresh bulbs just harvested in July.

Although shunned by traditionalists, a food processor or blender is ideal for preparing aioli. Process the garlic with the egg yolks, then slowly add the oil. It always amazes me how easily this runny mixture transforms into a thick, and creamy sauce. Be cautious when working with raw egg yolks, and do not serve this sauce to very young children, the elderly, or those with compromised immune systems.

For my Easter banquet this season, I’m celebrating spring by preparing Lemon Aioli. The bright, lemony flavor cuts the strong garlic flavor, and makes this sauce the perfect foil for roasted vegetables like sweet potatoes, potatoes and beets or steamed green beans. Lobster, haddock, ham steaks, grilled lamb chops; even burgers become a literal feast when topped with Lemon Aioli.

LEMON AIOLI

Cheryl Wixson

This dangerously addictive sauce is basically homemade mayonnaise with lots of garlic

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Ingredients

  

• 2 - 4 cloves garlic depending upon the age & robust flavor of the garlic
• 1 teaspoon grainy mustard
• Zest and juice of 1 lemon
• 2 egg yolks
• 1 cup olive canola or sunflower oil
• Sea salt and fresh pepper

Instructions

 

• Zest and juice lemon.
  
• In the bowl of your food processor or blender, finely chop the garlic. Add the mustard, lemon juice, and lemon zest and process to combine. Add the egg yolks and process until smooth. With the motor running, slowly drizzle in the oil in a steady stream until a thick, creamy sauce is formed. Season with sea salt and fresh pepper. Keep refrigerated until ready to serve.
  

Cheryl's Notes

Makes about 1 ½ cup.

Nutritional analysis per tablespoon: 86 calories, .3 grams protein, .5 grams carbohydrates, 9 grams fat, 4 mg. sodium, less than 1 gram fiber.

*For food safety, to prepare without raw egg, use pasteurized eggs (available in the supermarket), or start with 1-cup mayonnaise and season with garlic, lemon and salt and pepper.

VEGAN LEMON AIOLI

Cheryl Wixson

You’ll never know this creamy sauce features tofu and it is 100% vegan approved

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Ingredients

  

• 8 ounces silken tofu
• Zest and juice of 1 lemon
• 2 - 4 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon grainy mustard
• sea salt and fresh pepper to taste

Instructions

 

• Zest and juice lemon.
  
• Puree all ingredients until smooth in the bowl of your food processor or blender.
  

Cheryl's Notes

Makes about 1 cup.

Nutritional analysis per tablespoon: 22 calories, 1 gram protein, .6 grams carbohydrates, 2 grams fat, 30 mg. sodium, less than 1 gram fiber.