AIOLI, PRESERVED LEMON
Aioli is a mayonnaise but with more yolk than mayonnaise. Adding lemon juice or vinegar for acid is typical. Adding garlic and preserved lemon is specific to the flavor profile desired here. Other recipes for aioli may call for capers, pickles, hot pepper, cayenne, shallot, or other piquant ingredients.
1 egg yolks, room temperature if possible
- juice from 1/2 lemon
- 1 1/2 cloves garlic, pasted
- 3/4 cup (6 ounce) neutral flavored grape seed oil or EVOO
- 1-2 tablespoons preserved lemon, chopped (to your taste)
Blend egg yolk, lemon juice, garlic. Slowly drizzle in oil while whisking. When thickened, fold in 1 tablespoon of chopped preserved lemon. Let it bloom about 10 minutes. Taste. Adjust if needed with more preserved lemon or lemon juice, or salt.