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Lemon Herb Aioli
SUBMITTED BY: Unknown


INGREDIENTS
3 egg yolks
1t mustard
2T lemon juice
Zest of 1 lemon
3T chives
12 fresh basil leaves
3T fresh tarragon leaves
¾ cup canola oil
1/2 cup olive oil


DIRECTIONS
Place the egg yolks, mustard, the zest and 1t of the lemon juice in a food processor.

Pulse to combine.

Add the herbs and pulse/process again to coarsely puree the herbs.

Then, with machine running, slowly pour the canola oil in a thin stream to emulsify into the processor, then the olive oil.

When fully incorporated, pour in the remaining lemon juice, pulse and stop machine and serve or refrigerate.