ironchef
Executive Chef
Also posted in Amber's tuna and swordfish recipe thread. This is really good with all kinds of grilled seafood and you could even use it for grilled vegetables, mushrooms, chicken, etc. Substitue 1 cup of store bought mayo if you don't want to make it yourself. Just don't use Miracle Whip 
Meyer Lemon and Herb Aioli
Yield: Approx. 1 cup
Ingredients:
1 Pasteurized Egg Yolk
1 c. Grapeseed or Canola Oil
2 Garlic cloves, minced
2 Tbsp. Fresh Thyme, chopped
1 Tbsp. Fresh Marjoram or Oregano, chopped
2 Tbsp. Fresh Italian Parsley, chopped
Juice of two Meyer Lemons + the zest
Kosher Salt to taste
Method:
In a food processor, combine the lemon juice and egg yolk. Slowly add in the oil while blending, until the mixture achieves a mayonnaise-like consistency. Do not over-mix. Add in the garlic and fresh herbs and pulse until they are incorporated. Remove the aioli and transfer to a non-reactive bowl or container. Fold in the lemon zest and season to taste with the kosher salt. Transfer to the fridge, and let sit for at least 1 hour to let the flavors develop. This can keep in the fridge for up to 3 days.
Meyer Lemon and Herb Aioli
Yield: Approx. 1 cup
Ingredients:
1 Pasteurized Egg Yolk
1 c. Grapeseed or Canola Oil
2 Garlic cloves, minced
2 Tbsp. Fresh Thyme, chopped
1 Tbsp. Fresh Marjoram or Oregano, chopped
2 Tbsp. Fresh Italian Parsley, chopped
Juice of two Meyer Lemons + the zest
Kosher Salt to taste
Method:
In a food processor, combine the lemon juice and egg yolk. Slowly add in the oil while blending, until the mixture achieves a mayonnaise-like consistency. Do not over-mix. Add in the garlic and fresh herbs and pulse until they are incorporated. Remove the aioli and transfer to a non-reactive bowl or container. Fold in the lemon zest and season to taste with the kosher salt. Transfer to the fridge, and let sit for at least 1 hour to let the flavors develop. This can keep in the fridge for up to 3 days.
