Dish of Asparagus with Aioli Dressing
(click to enlarge)

Aioli Lemon Dressing


Euro/American
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
25 min
1 day		 A wonderful oil / garlic / lemon dressing suitable for asparagus or any other spring vegetables. Important: see Note-1 and Note-2.




4
1/2
1
1/4
3/4

1/8
cl
t

c
c

t
Garlic (very fresh)  
Salt
Egg Yolk
Lemon Juice
Olive Oil (3)
Zest, 1 lemon
Pepper
PREP
A mini-prep food processor is perfect for the whole job, but you can grind in a large mortar and whip by hand as was done traditionally.
  1. Set your EGG out long enough to come to room temperature. Separate the yolk from the white (use the white for something else).
  2. Zest your LEMON (yellow only) and squeeze it for the juice (a good lemon will get you the whole 1/4 cup).
  3. Chop / grind together to a paste the GARLIC, Egg Yolk and SALT, then blend in Lemon Juice.
  4. Whipping continuously, slowly dribble in the OLIVE OIL until evenly incorporated.
  5. Season with Lemon Zest and PEPPER - white pepper for no tiny black specks or black for best flavor.
  6. Spoon over Asparagus or whatever else you have in mind. This dressing can be kept refrigerated 1 day.
NOTES:

  1. Raw Egg:

      This recipe uses raw egg yolk. The danger in this is controversial and rgional. For details see our section on Egg Safety. While, here in "over-regulated" Southern California, infections from home cooking have been pretty much non-existant, this is not true in "business friendly" Red States. In any case, infants, the very elderly and people with impaired immune systems should avoid raw or soft cooked egg recipes (which would include all properly made omelets). Always use only eggs that have been continuously refrigerated from farm to you, and have no cracks in the shell - and observe proper handling percautions.

  2. Alternative:

      If the raw egg yolk is a problem for you, you can fake this up by replacing the oil and egg yolk with a little over 3/4 cup of commercial mayonnaise, adding lemon juice to taste (as it will already be a bit tart from vinegar) and the other ingredients. For the purposes of this Web site, "commercial mayonnaise" means Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi).

  3. Olive Oil:

      A light flavored Extra Virgin can be used, or Pure Olive Oil (lighter flavor) or a mix of the two depending on taste.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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