Lemon-Chive Aïoli

Coastal Living
Lemon-Chive Aïoli Recipe
Photo: Michael Kraus; Styling: Roscoe Betsill
If concerned about the raw egg yolk, purchase pasteurized eggs, which have been heated to reduce the risk of food-borne illness.
Makes about 1/2 cup


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1 egg yolk, at room temperature
1 small garlic clove, minced
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice, at room temperature
1/4 teaspoon salt
Pinch of ground red pepper
1/4 cup sunflower oil or canola oil
2 tablespoons extra virgin olive oil
1 teaspoon chopped chives


Prep: 10 Minutes
Combine first 6 ingredients in Quik Wisk cylinder; blend well. Combine oils in a measuring cup. Drizzle oil mixture into cylinder a few drops at a time, pumping continuously. (Twist top only partially closed to allow oil to flow through holes in the side.) Once mixture thickens, drizzle oil into mixture 1 teaspoon at a time, continuing to blend. Stir in chives. Thin with 1 teaspoon water, if necessary. Transfer to a bowl; cover and refrigerate until ready to use. Store in refrigerator up to 3 days. Serve with steamed artichokes or cooked asparagus, or as a sandwich spread.

Created date

April 2014