Meyer Lemon and Cilantro Aioli

Serves: 2


3 each Meyer lemons
3 each Egg yolk
1 bunch Cilantro
1 clove Garlic
¼ cup Olive oil
Salt to taste
Pepper to taste


You will need a food processor or blender for this recipe.

  1. Add lemon juice (and some zest), egg yolks, chopped cilantro, and chopped garlic to the blender.  Puree on high forming a green paste.
  2. Slowly add olive oil on high.  If too thick you can add water.
  3. Season the mixture with salt and pepper to your taste.
  4. Refrigerate, serve and enjoy!

Goes with Jumbo Lump Crab Cakes.

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