Lemony Allioli

Metric version of recipe

Yields 2 cups

Ingredient Amount
Egg yolks 4 ea.
Lemon juice, divided use 3 Tbsp.
Canola oil 1-1/2 cups
Olive oil, extra virgin ½ cup
Kosher salt as needed
Lemon zest 1/3 cup


  1. Place the egg yolks and 1 teaspoon of the lemon juice in a medium mixing bowl, a mortar, or a food processor.
  2. Whisk or work in the oils gradually until smoth and creamy, beginning with the canola oil.
  3. Adjust seasoning with the lemon juice, adding it slowly so the allioli does not separate, and add salt to taste. Fold in the lemon zest. Serve immediately, or refrigerate for up to 1 week.

Additional tips

Recipe credit: Adapted from a recipe by Norman Van Aken.

© 2018 The Culinary Institute of America