Lemon Lime Aioli


  • 2 eggs
  • 1 tablespoon fresh lemon juice (have more on hand to add if you want)
  • ½ tablespoon fresh lime juice
  • ½  teaspoon lemon/lime zest   (I still have the little bottles of essential oils Glenn gave me and use them very sparingly if I don’t have zest on hand – sparingly is the key word. They are potent.  Should last me years!  But I digress).
  • 2 teaspoon cold water
  • 1 teaspoon  mustard (Dijon)
  • 1 teaspoon salt
  • a shake or two of white pepper
  • 1 cup virgin cold pressed olive oil
  • Lots of garlic cloves, peeled and chopped


  • Blend the garlic, water and lime juice and zest to a smooth paste.
  • Remove from the blender.
  • Without cleaning the blender, add one egg and one egg yolk to the blender. Put the other egg white aside.
  • Process 30-45 seconds and with the machine still running, add the lemon juice, mustard, salt and pepper, then very slowly pour in the olive oil a drip at a time at first and increasing slightly until the mixture is the consistency of mayonnaise .
  • Add the garlic mixture and blend it in.
  • Taste and add more lemon or lime juice, mustard, or salt as necessary.

It keeps for weeks in a sealed jar.

Screen Shot 2016-05-10 at 18.36.25


About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, barbecue, sauce and tagged , , , . Bookmark the permalink.

One Response to Aioli

  1. Pingback: Egg & Cod Salad | Kummerspeck

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