Recipe: Lemon Aioli

Cookbook

Lemon Aioli

Makes 2 cups

To me, Spicy Fried Calamari and Lemon Aioli are a perfect combination. If you can't or won't try this duo at home, come on down to the restaurant with your copy of this book, and we'll make you up a batch-for free! Lemon Aioli is also a wonderful accompaniment to raw vegetables, and it can spruce up any sandwich.

Grated zest and juice of 3 lemons
1-1/2 tablespoons Dijon mustard
1 tablespoon minced garlic
2 egg yolks
1/2 tablespoon ground white pepper
1/2 teaspoon salt
1/2 slices white bread, crusts removed and bread torn into pieces
2 cups olive or canola oil
1/2 cup of ice water (optional)

Place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and purée to a smooth paste.

With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

From:
Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146-8
Recipe reprinted by permission.