Lemon Basil Aioli
I’m doing something here that I usually try to avoid – naming a recipe something that is technically incorrect, but sometimes it’s just the easiest way to go. There are many thoughts on what a true aioli even is, and while it’s usually something you emulsify yourself (traditionally with olive oil), thankfully it’s acceptable to call a mayo-based condiment an aioli. And let’s be honest, compound mayonnaise just doesn’t have the same ring to it!
Lemon Basil Aioli
Ingredients
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 1 tablespoon honey
- ¼ teaspoon salt
- ½ cup basil leaves, lightly packed
- 1 small clove garlic, optional
- ¾ cup mayonnaise
Instructions
- In a mini food processor, blend the lemon zest, lemon juice, oil, honey, salt, basil and garlic, if using, until smooth.
- Add the mayonnaise and mix, scraping down the sides, until fully combined.
- Transfer for 1 storage container and refrigerate for at least one hour before serving to let the flavors meld.; stir well before serving.
