Meyer Lemon-Tarragon Aioli
Source of Recipe
San Fransisco Chronicle 1/20/02
Recipe Introduction
This aioli -doesn't have too much garlic, so it -won't overwhelm the delicate flavor of the crab. It's important to get the egg yolk to room temperature to help form an emulsion. If you use regular lemons instead of Meyers, start with half the amount of juice listed here, and add more to taste.
List of Ingredients
1/2 teaspoon kosher salt
1/2 clove garlic
1 large egg yolk, at room temperature
1 1/2 tablespoons Meyer lemon juice plus more to taste
1/2 teaspoon Dijon mustard
1 cup extra virgin olive oil
2 tablespoons finely chopped fresh tarragon
Recipe
Instructions: Mash the garlic and salt in a mortar and pestle, or chop the garlic finely and then scrape it with the back of a knife to form a paste. Scrape the garlic into a bowl and add the egg yolk. Whisk together several minutes, until the egg yolk turns foamy and light yellow. Stir in the lemon juice and mustard.
Roll up a damp dish towel and curve it to form a circle on the counter. Place the bowl on top of this base so it -won't move when you whisk the mayonnaise. Whisk in a few drops of the olive oil to begin forming an emulsion.
When the mixture starts to thicken, whisk at full speed with one hand while pouring the oil in a light stream with another. Continue whisking rapidly and pouring oil until a thick mayonnaise forms.
Add more lemon juice to taste. If the mixture is too thick, whisk in a few drops of water.
Serve chilled.
Makes about 1 cup.
PER 1-TABLESPOON SERVING: 160 calories, 0 g protein, 1 g carbohydrate, 14 g fat (2 g saturated), 13 mg cholesterol, 71 mg sodium, 0 g fiber
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