Lemon Aioli drizzled over Parmesan & Pepper Walleye.
5 large pasteurized egg yolks
1 tablespoon garlic, minced
¼ cup lemon juice
½ teaspoon kosher salt
1 cup vegetable oil (olive oil is too intense)
In a food processor, blend the first four ingredients for about one minute until the mixture become pale yellow in color. Keep the processor running and add the vegetable oil in a slow, steady stream until emulsified and fully incorporated into the aioli. Taste and adjust the seasoning as desired.
Store in a squeeze bottle or airtight container in the refrigerator for at least one week.
- Lemon aioli is the basic recipe but you can vary the flavors by adding other ingredients like roasted red peppers or dill, and reduce the lemon juice by half. Get creative!
- Enjoy with fish, seafood, and chicken, or as a sauce for any dipping item.