From: Country Living US
Lemon Aïoli

Yields:
1 c.
Prep Time:
5 mins
Total Time:
5 mins
Use flavorful, farm-fresh eggs from free-range chickens in this homemade mayonnaise.
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Ingredients
- 2 lg. garlic cloves, coarsley chopped
- kosher salt
- Black pepper
- 2 lg. egg yolks*
- 1 tsp. Dijon mustard
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1/2 cup canola oil
- 1/2 cup olive oil
Directions
- Step 1Place garlic on a cutting board and sprinkle with 1/8 tsp salt. Using the flat side of a chef's knife (like an artist's palette knife), firmly press garlic, crushing a little at a time, into a fine paste.
- Step 2Place egg yolks, mustard, lemon zest and juice, and garlic paste in the bowl of food processor. Process until smooth and light, about 15 seconds. With the machine running, slowly feed oils through the feed tube, until the mixture starts to stiffen and thicken, 1 to 2 minutes. Season with salt and pepper.
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