Lemon Aioli

Nice and simple little aioli that I first used on a carpaccio appetizer.  It was inspired by Annabelle’s Bar & Bistro on a recent trip to San Francisco.

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-like properties. Classic aioli is made without egg though many aioli recipes use it  including this one.

Ingredients:

• 2 large egg yolk
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• 1/2 teaspoon coarse salt
• 1 tablespoon freshly grated lemon zest
• Pinch of white pepper
• 3/4 cup olive oil

Directions:

Combine egg yolk, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms.

Carpaccio dressed with Lemon Aioli

For presentation and storage, use aioli in a condiment dispenser bottle for best results.  May be kept in the refrigerator for up to a day in a covered container.

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