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Lemon aioli

Time 10 minutes
Yields Serves 4 to 6
Lemon aioli
(Anne Cusack / Los Angeles Times)
1

Smash the garlic cloves with the flat side of cleaver or chef’s knife. Remove the peel and place the pulp in the bottom of a large mortar and pestle. Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well.

2

Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the white pepper to taste and additional salt if needed. Serve with asparagus, artichokes, shrimp, haricots vert or anything springy.

This can be made in a food processor rather than with a mortar and pestle but not in a blender, which will leave the garlic too bitter.

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