Preserved Lemon Aioli

, from Issue #33. September, 2015
Photography by Aaron McLean.
Preserved Lemon Aioli


2 cloves garlic, crushed
½ teaspoon salt
½ teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
lemon juice
sea salt and freshly ground pepper
3 quarters of a preserved lemon


Aioli: Put the garlic, salt, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add lemon juice and season. The lemon juice will thin down the aioli.

Scrape the flesh from the preserved lemon rind and discard. Finely chop the rind and fold through the aioli. Refrigerate until ready to use. 

Serve with Baked Salmon with a Smoked Paprika and Rosemary Glaze