I had never attempted to make my own mayonnaise or aioli until now. I thought it sounded too hard. But, like most things in cooking, I knew I couldn’t avoid it forever, so I decided to jump in toes first with a lemon garlic aioli, to be eaten with some fried seafood. (It also tastes pretty awesome in a lettuce wrap with my spicy avocado chicken salad, coming soon.) It was surprisingly easy, because I let the food processor do the heavy lifting. I won’t say I’ll never buy mayonnaise again, but if I should find myself in a pinch with eggs, vinegar (instead of the lemon juice I used here) and oil and no mayo in the fridge, I could easily work around it.

Lemon Garlic Aioli

1 c olive oil

2 egg yolks

pinch of salt

juice from 1/2 lemon

2 cloves of garlic

1 tsp parsley

In a small food processor, chop garlic. Add lemon and parsley, then egg yolks. Begin to process, streaming in olive oil and blending until it emulsifies. (It takes longer than you think it should, but when it happens, it’s like magic!)