Sauces can elevate any meal, and this Garlic Lemon Aioli is one I turn to again and again. It is perfect with these asparagus fries, and also great to drizzle over most any vegetable.
Author: Wendy Polisi
2large egg yolks
¾cupavocado oil or light olive oil
¼teaspoonfresh ground black pepper
1- 2tablespoonsfermented pickle juicelike Bubbies (optional, see notes)
Add the egg yolks and Dijon mustard to a medium bowl. With a whisk or immersion blender beat well. Slowly add the oil, a few drops at a time and whisk or beat until each addition is incorporated.
When the mixture is thick, stir in the lemon juice, garlic, salt, pepper and pickle juice.
The pickle juice will help the mayo last longer, but it does make it thinner. If you want to use it and are looking for a thick, spreadable mayo, reduce the lemon juice. With it, it is perfect for dipping.