Lemon Aioli

This lemon aioli’s subtle flavor makes it the ideal topping for a burger or sandwich. The olive oil offers just enough flavor to balance out the other components without overpowering them, while the canola oil adds body.


4 large egg yolks, at room temperature

2 large eggs, at room temperature

2 tablespoons grated lemon zest, grated with a microplane

4 tablespoons lemon juice

1 small clove of garlic, grated with a microplane

3 teaspoons white-wine vinegar

2 teaspoons dry mustard

1 teaspoon salt

1 teaspoon ground pepper

1 cup canola oil

1 cup extra-virgin olive oil


In a food processor or blender, combine the egg yolks, egg, lemon zest, lemon juice, garlic, vinegar, mustard, salt, and pepper. Process on high speed for approximately a minute, or until the mixture is smooth. Olive oil and canola oil should be added gradually to the machine while it is running. Process for about 3 minutes, or until the mixture is blended and thickened.

Add a Comment

Your email address will not be published. Required fields are marked *