Sauces: Lemon Aioli
Makes about 1 ½ cups
2 egg yolks
1 clove garlic, finely minced
1 small lemon, juiced
¾ cup olive oil
½ cup untoasted sesame oil
- In a food processor, combine the yolks and garlic and process until smooth. Add the lemon juice and process again until well incorporated.
- With the processor running on low speed, start drizzling the oils very slowly into the bowl. Once the mixture begins to thicken, you may increase the speed at which you add the remaining oil. (If it is added too quickly, the yolk will not be able to absorb the oil and the mixture will “break.”) Continue processing until a thick and smooth consistency is achieved.
- Season to taste with salt and more lemon juice if desired.
Travis H. Bettinson, Personal Chef, Seattle, Washington www.junipfoods.com