Karen's Lemony, Garlicky Aioli Dip
A delicious homemade creamy dip with zesty lemon flavor and a good dose of garlic!
Servings: 16 1T. servings; makes 1 cup
Ingredients
- 1 large egg yolk room temperature; I us pasture raised
- 3/4 cup extra virgin olive oil
- 1 teaspoon fresh garlic peeled; finely grated
- 1 teaspoon lemon rind finely grated
- 2 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon sea salt
Instructions
- Add the olive oil to a 2 cup measuring cup (Hint: a large cup will make oil easier to flow in a narrow stream.) Place the egg yolk in a 2 cup glass bowl.
- Place a damp paper towel under the bowl (non-slip.) Using a wire whisk - add oil IN SMALL DROPS - whisking all the time. Go slowly, you do not want the sauce to "break." Continue in drops until it seems emulsified and has lightened in color - about 2 tablespoons added.
- Now - add the oil in a THIN stream until all has been added. Can stream a little quicker the last half of oil. Add the flavoring; garlic, lemon rind, lemon juice and salt, mix in.
- Store in a clean glass container with a good seal in the refrigerator. Will last up to 3 weeks.
Notes
I serve with my: Homemade Panko Popcorn Spiced Shrimp - they're baked!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 93kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg