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
Beet-Cured Gravlax

This takes a couple of days but is as easy as sprinkling salt onto a piece of fish. The grated beets give the salmon a beautiful red color.

Read More
recipes
Sugar Snap Peas, Burrata, Bottarga & Meyer Lemon

From Orsa & Winston in LA, an elegant, vegetarian side salad.

Read More
recipes
Roasted Fish with Caponata

This dish is quick, simple and light. The fish takes 10 minutes to cook, and the caponata tastes best when made ahead. This recipe makes extra caponata: It’s great on crostini or served with eggs for breakfast.

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.