Aioli x 2

Name: Aioli x 2
Yield: Each recipe makes about 2 cups (16 fl oz/500 ml)
Ingredients: Fresh Meyer lemon juice, 3–4 tablespoons; Hot pepper sauce, 3–4 dashes; Sweet paprika and chile powder, 1 teaspoon each; Red bell pepper, 1, grilled, peeled, seeded, and quartered; Salt, ½ teaspoon; Canola oil, ¼ cup (2 fl oz/60 ml); Salted boiling water to cover; Large egg yolks, 3; Ground white pepper, ¼ teaspoon; Canola oil and olive oil, ¼ cup (2 fl oz/60 ml) each; Salt and freshly ground black pepper; Olive oil, ½ cup (4 fl oz/120 ml); Large egg yolks, 2; Garlic, 6 cloves; Garlic, 3 cloves, coarsely chopped; Dijon mustard, 1 tablespoon

Preparation info

Each recipe makes about
2 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Here are two quick and easy flavored mayonnaises. The lemon aioli is the perfect accompaniment to fried fish, steamed artichokes, and roasted asparagus. The red pepper aioli pairs well with roasted potatoes, red meats, garlicky grilled chicken, and crab cakes.

Ingredients

For Meyer Lemon Aioli

Canola oil and olive oil, ¼ cup (2 fl oz/60 ml) each

Sauce
Side dish
Vegetarian
Gluten-free

Method

For Meyer Lemon Aioli

Pour the oils into a measuring cup with a spout. In a blender or food processor, combine the egg yolks, mustard, garlic, salt, and white pepper. Pulse several times until the garlic is pulverized. With the motor running, add the oils in a slow, steady stream. Stir in 3