Preserved Lemon Aioli

By • May 20, 2011 5 Comments

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Makes about 1 cup

  • 1 large egg yolk
  • 1/2 tablespoon lemon juice, plus more if needed
  • 1 garlic clove, mashed
  • Salt
  • 5 ounces canola oil
  • 1/4 cup olive oil
  • 1 to 2 tablespoons finely chopped preserved lemon
  1. In a medium bowl, whisk together the egg yolk, lemon juice, garlic, and salt. Add the canola oil a few drops at a time, whisking vigorously. The mixture will be loose at first and will then turn foamy before finally pulling together and thickening. Once it starts to thicken, you can add the oil in a thin stream (I like to think of it as a thread). It helps to have someone pour while you whisk and hold onto the bowl. If no one is around, fold a tea towel and set it underneath the bowl to steady it.
  2. Once all the canola oil has been incorporated, whisk in the olive oil -- again, slowly. Add 1 tablespoon preserved lemon, mix it in and taste your aioli. Add more lemon juice, preserved lemon, and salt as desired.

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Comments (5) Questions (1)


5 months ago Bill Frohlich

Why would you mix measurements? 5 oz for one, 1/4 cup for the other???


5 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Great question -- I think I did it that way because there was no easy fractional measurement for 5 ounces, but I should have made them both ounce measurements.


about 3 years ago Tatanka

Use a whole head of garlic for a ton of all i oli. Here's a video.


about 3 years ago Tatanka

Notice there is no egg in traditional all i oli.


about 3 years ago Tatanka

It's interesting how the Catalan named for the oil and garlic sauce we call all i oli (all=garlic, oli=oil) has become aioli in English. Equally interesting is how garlic mayonnaise and all i oli are confused. All i oli is made of only raw garlic and oil. A head of garlic is peeled, chopped and then smashed in a mortar and pestle until it becomes a glutinous paste. Virgin olive oil is then added, a couple of drops at a time, while the pestle blends it in, traditionally only rotating it in one direction. Slowly adding a bit of oil at a time the idea is to make a slightly translucent gel-like sauce. Use a bit at a time, because it is very strong, on grilled meats and on boiled yellow potatoes, which are usually made with chard in Catalonia.