LEMON AIOLI WITH PAPRIKA

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Lemon Aioli with Paprika image

This recipe for lemon aioli is an ideal accompaniment to black peppered mussels. Because it contains raw eggs, it should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon sherry-wine vinegar
1/2 clove garlic, chopped
1/2 teaspoon paprika
1 large egg
1 large egg yolk
1 1/2 teaspoons coarse salt
1 1/4 cups safflower oil

Steps:

  • Combine lemon juice, zest, vinegar, garlic, paprika, egg, and egg yolk in the bowl of a small food processor. Process just until ingredients are blended.
  • With processor running, slowly drizzle in safflower oil, into mixture and process until emulsified. Season with salt. Chill for 30 minutes, and serve.

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