lemon-basil aioli

Lemon-Basil Aioli Recipe

Yield: 1 - 2 cups | Prep Time: 5 min

Ingredients:
1 Large Egg Yolk
Pinch of Salt
Juice of ½ Lemon
3 Tbsp Fresh Basil, Chopped
2 Garlic Cloves, Minced
1½ - 2 cups of Olive Oil
2 tsp Dijon Mustard
Pinch of Black Pepper

Directions:
Step 1: In a bowl, add the egg yolk, a pinch of salt, and lemon juice. Whisk vigorously until the yolk mixture becomes pale in color. Then, add the pepper, garlic, and basil, and whisk until fully incorporated.

Step 2: Next, while whisking continuously, slowly drizzle in the oil until the aioli thickens and increases in volume. Once all the oil is incorporated, lightly whisk in the Dijon mustard, taste, and season to your preference.
Step 3: Season to taste, and enjoy! Transfer the extras to a food-safe container and refrigerate. Pro-tip: Press plastic wrap directly against the surface to reduce oxidation. Shelf life: 3-5 days.