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Lemon Chive Aioli
Elevate your culinary experience with our Lemon Chive Aioli recipe, a perfect pairing for Butternut Squash Latkes. Simple, fresh, and delicious!
Prep:
5 minutes
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Cook:
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Medium
Ingredients
For aioli:
½ cup mayonnaise, no added sugar or thickeners (or homemade see below)
1 TBSP lemon juice, fresh
2 TBSP chives, fresh, and chopped
½ tsp salt
¼ tsp pepper
For mayonnaise: *
1 egg
1 TBSP Dijon mustard (omit for CDED)
1 cup avocado oil (use olive oil for CDED)
3 TBSP lemon juice, fresh
Salt, to taste
Black pepper, to taste
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For aioli:
120 ml mayonnaise, avocado oil, no added sugar or thickeners (or homemade see below)
1 TBSP (15 ml) lemon juice, fresh
2 TBSP (30 ml) chives, fresh, and chopped
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) pepper
For mayonnaise: *
1 egg
1 TBSP (15 ml) Dijon mustard
240 ml avocado oil
3 TBSP (45 ml) lemon juice, fresh
Salt, to taste
Black pepper, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
Disease state
Instructions
To make mayonnaise,
- set up your food processor with the standard blade. Gather and measure ingredients.
- Add egg, Dijon, lemon juice, salt, and pepper. Start the food processor. Through the hole in the top start slowly pouring a steady stream of oil into the processor. If you start to see a lot of oil building up on the sides you are pouring too quickly.
- Blend until oil incorporates and it thickens. Taste and adjust seasonings as needed.
- Note: this will make more mayonnaise than needed for the aioli, so be sure to measure when making.
To make aioli,
- combine all ingredients in a small bowl. Set aside, and serve with butternut squash latkes.
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Nutritional Info
Storage
Notes
* Raw eggs are a risk, especially to those with compromised guts who are already flaring. Either use store-bought mayonnaise without additives or pasteurize the egg yolks before use.
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