Aioli is an emulsified sauce, meaning that liquids that don’t usually combine, are blended together. In this case, we combine oil, lemon juice, and vinegar. Meaning “oil and garlic,” aoili is often associated with cuisines of Spain. While traditional aoili does not contain eggs, this recipe uses mayo (which does contain eggs) as a binder.
1/2 cup mayonnaise
1 tsp. finely grated lemon zest
1-2 Tbsp. fresh lemon juice’
1 tsp. Dijon mustard
1 clove garlic, minced
Coarse salt and ground pepper
In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic.
Season with coarse salt and ground pepper.
Stir to combine.
Food Mingle Blog Alternatives and Substitutions:
- Serve as a dip for vegetable crudité, boiled eggs and shellfish.
Yield: 2/3 cup