Lemon Basil Aioli
This is the perfect sauce for dipping. Whole30 compliant and gluten free!
Ingredients
- 1 egg
- 1/2 teaspoon mustard (ground)
- 1/2 teaspoon kosher salt
- 1 1/4 cup light olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1/2 cup fresh basil (chopped)
Instructions
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In a container large enough to fit a stick (immersion) blender, combine the egg, ground mustard, and salt.
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Place the light olive oil into a pourable liquid measuring cup.
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Place the head of your stick (immersion) blender into the container and start blending. Very slowly with blender running, add oil drip by drip. A creamy emulsion should start to form.
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Continue adding olive oil (slowly) until all oil has been incorporated.
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Add lemon juice, lemon zest, and basil to the container and blend until well combined.
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Refrigerate until needed. Will keep in an airtight container in the refrigerator for approximately 3 days.
Recipe Notes
I can not stress enough how slowly the olive oil needs to be added. You can start adding it faster once the emulsification (thick, creamy base) has formed, but it should still be added slowly.
Since there is raw egg in this recipe it is not intended for anyone who should not be eating raw egg (pregnant, poor immune system, etc). I also advise using pasteurized eggs in this recipe.
This Lemon Basil Aioli is great on vegetables, chicken, fish, sandwiches, etc. Stay tuned for my favorite way to use this, coming in 2 weeks.