If there is one sauce that can help you sail through summer lunches and patio dinners, it's aioli. If you've never made it, you'll be relieved by how easy it is—get out your whisk and you're half way there. You can serve the Preserved Lemon Aioli with any seafood; otherwise, whip up some to go with grilled lamb chops, a burger, roasted vegetables, or a chicken salad. —Amanda Hesser
about 1 cup
large egg yolk
lemon juice, plus more if needed
garlic clove, mashed
salt, more to taste
finely chopped preserved lemon, more to taste
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.
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.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.