This is an excellent mayonnaise but why call it an aļoli. It has no garlic!
Lemon Aļoli
Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, orfor a more exciting pairinglemon aioli.
Credit: André Baranowski
1 egg yolk
1 tsp. dijon mustard
3⁄4 cup olive or grapeseed oil
1 tbsp. lemon juice
Kosher salt, to taste
1. Into the bowl of a food processor, put the egg yolk and mustard, and pulse to combine. Turn food processor on and slowly drizzle in the oil in a thin stream until sauce is thick and creamy.
2. Stir in lemon juice and salt. (For a thinner aïoli, sprinkle in 1 tbsp. water and process to combine.)
MAKES ABOUT 1 CUP
