Lemon-Crushed Red Pepper Aioli

Makes about 1 cup

Ingredients

  • 2 egg yolks
  • ¾ cup olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp minced shallot
  • 2 cloves garlic, minced
  • pinch of cayenne pepper
  • ½ tsp crushed red pepper
  • 2 tbsp lemon juice
  • salt & pepper to taste
  • 1 tbsp chopped Italian parsley

How-to

  1. In a bowl, whisk egg yolks vigorously until light and airy, about 45 seconds
  2. Drizzle in olive oil slowly while whisking constantly, allowing the eggs and oil to emulsify
  3. Whisk in remaining ingredients
  4. Serve immediately, or transfer to a covered container and refrigerate until use. Will keep for 2-3 days