If you don’t have a processor, this aioli can be made in a bowl with a stick blender or whisk. Once it is made, other flavours can be added. I have made lemon but try herbs or spice it up with some smoked paprika or chilli flakes. A good dollop on top of salmon crostini is a great way to enjoy your aioli or spread it on a fresh brown-bread sandwich.
Ingredients
| 3 | Egg yolks |
| ½ tsp | Dijon mustard |
| ¼ tsp | Salt, and white pepper |
| 400 ml | Flavourless oil |
| 2 tsp | Lemon zest, finely grated (Main) |
| ¼ cup | Lemon juice |
| 1 Tbsp | Boiling water, use up to 2 Tbsp |
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Directions
- Into a food processor place the egg yolks. Add the mustard, salt and pepper.
- Set the processor on go then very slowly drizzle the oil into the eggs. (If it starts to curdle add a teaspoon of boiling water.)
- Add the zest and lemon juice, whizzing to combine. If you would like it a little thinner, add the boiling water a little at a time.
