Lemon Aioli

This type of mayonnaise is best known around the Mediterranean and is used there with meat and fish dishes or in a diluted form as a salad dressing. The Lemon Aioli has a rich, mature flavor. But it gives a dish a bit of a fast food atmosphere. You can of course make it with mayonnaise from the supermarket, but then you certainly don't do this sauce justice. With this recipe you can make the most delicious Lemon Aioli completely fresh.

Preparation

• Grab a high cup or bowl and put the two egg yolks in it
• Add a heaping tablespoon of mustard and the salt
• Add the two teaspoons of lemon juice (no more) and the teaspoon of lemon zest
• Crush the garlic cloves and add them to the mixture
• There are two ways to make Lemon Aioli creamy: 1 with the immersion blender or 2 with the whisk
• 1) If you use the immersion blender, pour in the rapeseed oil in one go and mix the whole on a low setting to a nice thick sauce
• 2) If you use a whisk, whether automatic, first pour a little oil into the mixture and turn on the whisk or whisk it well
• Then add a little more oil each time while you keep stirring, the mixture should remain a stiff sauce
• Once you see a nice mayonnaise-like sauce, you can pour in the rest of the oil and stir until all the oil is absorbed
• Finally, mix a little water through it to get a whiter color

Enjoy your dinner

Store the Lemon Aioli in a sealed jar in the refrigerator, it will keep for at least two weeks. Use it with the BBQ or eat it with the fries. The sauce just gives a different taste. Mix the Lemon Aioli with some water to dilute it and use it as a salad dressing.