Lemony Allioli (Metric)

Customary version of recipe

Yields 500 ml.

Ingredient Amount
Egg yolks 4 ea.
Lemon juice, divided use 45 ml.
Canola oil 375 ml.
Olive oil, extra virgin 125 ml.
Kosher salt as needed
Lemon zest 75 ml.


  1. Place the egg yolks and 5 ml. 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