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+ servings
5 from 2 votes
Lemon Aioli
How to make vibrant lemon aioli from scratch.
Recipe Type: Condiment
Makes: 1 cup
Author: Brooklyn Supper
  • 1 egg yolk
  • 1 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon rice wine vinegar
  • sea salt
  1. In a large bowl, whisk the egg yolk. Add a drizzle of olive oil, and whisk vigorously until mixture is nice and thick. Continue drizzling and whisking until 1/4 cup of olive oil's been added. Mixture should be pale with soft peaks. Next, add olive oil more quickly – 1 - 2 tablespoons at a time, until it's all been incorporated. Finally, whisk in the lemon juice, then the vinegar and sea salt. Taste, and adjust seasonings as needed.
  2. Aioli will keep 1 - 2 days in the fridge. To avoid it forming a skin, press a layer of plastic wrap right onto aioli. Before serving, whisk with a squeeze of lemon juice to restore texture.