This chef worked at Michelinstarred restaurants all over the Bay Area
Meyer Lemon Aioli. Grated zest and juice of 1. Freshly ground white pepper ;
This chef worked at Michelinstarred restaurants all over the Bay Area
1 egg plus 1 egg yolk. Web 300 grams (1 ½ cups) canola oil. Freshly ground white pepper ; Grated zest of 1 meyer lemon. Lemon aioli is a flavorful condiment made with lemons, garlic, and olive oil. Web for the meyer lemon aioli: 1/4 cup canola oil ; This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies! Juice of half a meyer lemon (regular lemons work, too) 30 grams (2 tablespoons) chopped dill. 1 shallot, peeled and minced.
1 shallot, peeled and minced. Web for the meyer lemon aioli: Grated zest of 1 meyer lemon. Juice of half a meyer lemon (regular lemons work, too) 30 grams (2 tablespoons) chopped dill. For the meyer lemon aioli: Freshly ground white pepper ; 1 egg plus 1 egg yolk. Grated zest and juice of 1. 1/4 cup canola oil ; Web 300 grams (1 ½ cups) canola oil. It’s a delicious addition to sandwiches, salads, and grilled meats.
