This aioli has the wonderful zest of lemon to enhance the rich garlic and egg base. Serve it with seafood or as a thickener for fish stew.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 10 cloves garlic, center removed
- 1 teaspoon salt
- 1/16 teaspoon black pepper
- ¼ teaspoon lemon zest
- ¼ cup lemon juice
- 6 tablespoons water
- 4 large egg yolks
- 2 teaspoons Dijon mustard
- 1 4/5 cup light olive oil
Preparation:
Bring water in a double-boiler pan to a simmer. Puree garlic, salt, pepper, lemon zest and juice, water, egg yolks, and mustard in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 150 degrees on an instant-read thermometer for 2 minutes. Remove from heat, set mixture aside and allow to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Chill and use within 24 hours.
Makes 8 servings.
