Skip to main content
Epicurious
Cookbooks

Lemon Aioli

Ingredients

4 cloves garlic
1/2 teaspoon kosher salt, or more if needed
2 large egg yolks
1/4 cup fresh lemon juice
1 tablespoon chopped lemon zest
3/4 cup olive oil
Freshly ground white pepper

Preparation

  1. Combine the garlic, salt, egg yolks, lemon juice, and zest in a food processor or blender, and process until smooth. Slowly add the oil, drop by drop at first, processing until thickened. Season with salt and white pepper to taste. Refrigerate until ready to use.

Bobby Flay's Throwdown!
TagsSauceCondimentItalianEuropeanGarlicRoot VegetableVegetableLemonCitrusFruitDinnerLunchNut FreeDairy FreeGluten FreeVegetarianEasyBlenderFood ProcessorCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Extra-Creamy Deviled Eggs
A why-didn't-I-think-of-that technique takes this classic from great to greater.