Lemon Aïoli

  • Serves

    makes About 1 Cup


Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.


  • 1 egg yolk
  • 1 tsp. dijon mustard
  • 34 cup olive or grapeseed oil
  • 1 tbsp. lemon juice
  • Kosher salt, to taste


Step 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.

Step 2

Stir in lemon juice and salt. (For a thinner aïoli, sprinkle in 1 tbsp. water and process to combine.)

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