Lemon Zest Garlic Aioli

Name: Lemon Zest Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 2 slices stale bread Bread; 1 lemon (zest + juice) Lemon Zest; 2 Tbsp (30 ml) Lemon Juice; 2 garlic cloves Garlic; about ¾ cup (200 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DIP · FISH, VEGETABLES & CHIPS

A dip for fish, vegetables & chips.

Richard Corrigan's bread-bound aioli for fish & chips.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlOlive Oil 200 ml

Ingredients

Bread2 slices stale bread
Lemon Zest1 lemon (zest + juice)
Lemon Juice2 Tbsp (30 ml)
Garlic2 garlic cloves
Olive Oilabout ¾ cup (200 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon Zest Garlic Aioli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 1 national award

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Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Originally published as Aioli (Bread-Bound).

Adapted from a Richard Corrigan recipe (Richard Corrigan / Great British Chefs).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Richard Corrigan / Great British Chefs (published as “Aioli (Bread-Bound)”). Full citation lives in Provenance.

Companion jar