Lemon and Harissa Aioli

, from Issue #40. August, 2015
Photography by Aaron McLean.
Lemon and Harissa Aioli

Try this version of aioli, it's a perfect dip to your meals if you like the spiciness.


2 egg yolks
1 teaspoon Dijon mustard
1 clove garlic
finely grated zest 1 lemon
1 tablespoon lemon juice
¾ cup canola oil
sea salt and freshly ground pepper
1-2 teaspoons harissa paste


Put the egg yolks, mustard, garlic and lemon juice in a food processor and blend. With the motor running, slowly drizzle in the oil to form a thick emulsion. Season and add more lemon juice if needed. Place in a serving bowl and swirl through the harissa and zest. Refrigerate until ready to use. Makes 1 cup

Pantry note: Harissa (pronounced ‘hah-RITH-ah) is a fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from good supermarkets and specialty food stores.