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.

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