Wondering what to do with the preserved lemons in the back of the fridge? Try this easy aioli. It's delicious with fish, baked potatoes, or grilled asparagus. The saltiness and freshness of the preserved lemons lift the aioli, giving it a summery crispness.
Ingredients 7
2 yolks egg, free-range
1 1⁄2 tsp white wine vinegar
1⁄2 tsp Dijon mustard
1⁄2 clove garlic, finely chopped
1⁄4 preserved lemon, rind only, finely chopped
250 ml neutral oil, like sunflower or rice bran
Pinch salt
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Method 4
Put the , , , , and a pinch of in a food processor or blender. Go easy on the salt, as the preserved lemon will be very salty.
Start blending and add the very slowly in a thin, steady stream. It's important to do this really slowly, or the aioli may split.
Blend until the mixture is thick and creamy, then check the seasoning and adjust if needed.
Use immediately or store in the fridge for up to 3 days.
