Make

Tip

Adjust the salt and lemon to your taste.

Meyer Lemon Aioli

Roberta's Cookbook

This is Roberta’s in Brooklyn’s recipe, which we tried out for our Cookbook Club. Make this aioli to accompany their Smoked Sablefish and English muffins.

Makes 302 grams (1 ¾ cups)

15 grams (1 teaspoon) red wine vinegar

3 grams (3/4 teaspoon) Dijon mustard

1 large egg yolk

1 small garlic clove, peeled and minced

10 grams (2 ¼ teaspoons) water

1.5 grams (1/2 teaspoon) kosher salt

90 grams (1/4 cup plus 2 tablespoons) good olive oil

300 grams (1 ½ cups) canola oil

Grated zest of 1 Meyer lemon

Juice of half a Meyer lemon (regular lemons work, too)

30 grams (2 tablespoons) chopped dill

In a food processor or using a whisk, mix together the vinegar, mustard, egg yolk, garlic, water, and salt. Add a few drops of the olive oil and blend or whisk to combine. Very slowly add the rest of both oils, blending or whisking constantly, until the aioli is emulsified. Stir in the lemon zest, juice, and dill, and check the seasoning, adding more salt or lemon juice as needed. The aioli will keep in the refrigerator for up to five days.

Published with permission from Roberta’s Cookbook.

Also on Goop
recipes
Spaghetti alla Carbonara

Too often restaurants get this one wrong, adding cream and peas. This is Spaghetti alla Carbonara the way it's supposed to be.

Read More
recipes
Holiday Spice Smoothie

Cinnamon and cardamom combined with banana make this a wintry and satisfyingly sweet drink. Add hemp powder and almond milk, and you have a protein-rich, dairy free, guilt-free treat.

Read More
recipes
Three Bean Salad with Sautéed Chard

This is a great dish to throw in a jar or container and take to work for a healthy room temperature lunch.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.