Meyer Lemon Aioli

How to make Meyer Lemon Aioli Recipe

Ingredients:
1 egg
Zest from 1 Meyer lemon, chopped (or from 1 lemon)
Juice from 1 Meyer lemon (about 3 tablespoons [45 ml]) or 2 tablespoons (28 ml) fresh lemon juice
1 small garlic clove, peeled and roughly chopped
2 small shallots, peeled and roughly chopped
2 teaspoons (10 g) Dijon mustard
1 cup (235 ml) canola oil
Kosher salt

Method:
Place the egg, lemon zest, lemon juice, garlic, shallots, and mustard in a food processor or blender. Process until smooth.

Slowly drizzle oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)