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Lemon Herb Aioli
SUBMITTED BY: Unknown
3 egg yolks
2T lemon juice
Zest of 1 lemon
12 fresh basil leaves
3T fresh tarragon leaves
¾ cup canola oil
1/2 cup olive oil
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.