Lemon Aioli

Cook Time: 10 minutes

Ingredients:

• 10 cloves garlic, center removed
• 1 teaspoon salt
• 1/16 teaspoon black pepper
• ¼ teaspoon lemon zest
• ¼ cup lemon juice
• 6 tablespoons water
• 4 large egg yolks
• 2 teaspoons Dijon mustard
• 1 4/5 cup light olive oil

Preparation:

Bring water in a double-boiler pan to a simmer. Puree garlic, salt, pepper, lemon zest and juice, water, egg yolks, and mustard in a blender. Scrape contents of blender into the top of double boiler and cook, whisking constantly, until the mixture tests 150 degrees on an instant-read thermometer for 2 minutes. Remove from heat, set mixture aside and allow to cool to room temperature. Pour oil into the garlic mixture in a slow, steady stream, while whisking constantly. Chill and use within 24 hours.

Makes 8 servings.