This Lemon Garlic Aioli makes about 1 cup and is absolutely foolproof — it always turns out creamy and delicious. Feel free to make it your own: add a little chili for a spicy kick, a pinch of smoked paprika for a smoky twist, or whatever else floats your boat. It’s a simple, versatile sauce you’ll want to keep on hand for everything from sandwiches to roasted veggies.
Ingredients:
- ½ cup (125 ml) grapeseed oil
- ¼ cup (60 ml) extra-virgin olive oil
- 1 whole egg
- 1 egg yolk
- Grated zest of 1 lemon
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 small garlic clove, smashed and peeled
- ½ teaspoon sea salt
Instructions:
In a small container with a spout (like a measuring cup), combine the grapeseed oil and olive oil.
In a blender, add the egg, egg yolk, lemon zest, lemon juice, garlic, and sea salt. Blend on medium speed for about 15 seconds.
Increase the speed to high and very slowly drizzle in the oil mixture in a steady stream. Continue blending until the mixture thickens and becomes creamy.
Taste and adjust the seasoning with more lemon juice or salt if needed.
Transfer the aioli to a jar or bowl. Use immediately or refrigerate for up to 5 days.