Instructions

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.)

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.

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

Recipes

Lemon Aïoli

Name: Lemon Aïoli
Total time: PT0D0H0M
Yield: makes About 1 Cup
Ingredients: 1 egg yolk; 1 tsp. dijon mustard; 3 ⁄ 4 cup olive or grapeseed oil; 1 tbsp. lemon juice; Kosher salt, to taste

Serves
makes About 1 Cup

ANDRÉ BARANOWSKI

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

Ingredients

1 egg yolk
1 tsp. dijon mustard
³⁄₄ cup olive or grapeseed oil
1 tbsp. lemon juice
Kosher salt, to taste

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Instructions

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.)

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