Lemon Aioli

Name: Lemon Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (270 ml)
Cuisine: French Classic
Ingredients: 1 cup mayonnaise (240 ml) Mayo; 1 tsp kosher salt (5 ml) Salt; lemon zest of 2 lemons Lemon Zest; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice

Independent adaptation of a publicly published Dan Kluger recipe. Not affiliated with, sponsored by, or endorsed by Dan Kluger.

A garlic emulsion for seafood and sandwiches.

Ratio

Mayo 240 mlSalt 5 mlLemon Juice 30 ml

Ingredients

Mayo1 cup mayonnaise (240 ml)
Salt1 tsp kosher salt (5 ml)
Lemon Zestlemon zest of 2 lemons
Lemon Juice2 Tbsp fresh lemon juice (30 ml)

Method

Pour to the lines in order (bottom → top): Mayo, Salt, Lemon Juice.
Add finishing notes: Salt, Lemon Zest.
Cap the jar and shake until emulsified.

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1 kitchen · 1 national award

Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Smoked Chili AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Jalapeño-Lime DressingNATIONAL AWARD WINNEROn the jar: JALAPEOLIME

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Adapted from a Dan Kluger recipe (Dan Kluger / Food & Wine (next-level turkey burgers)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dan Kluger / Food & Wine (next-level turkey burgers) (published as “Lemon Aioli”). Full citation lives in Provenance.

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