Citrus Dijon Aioli

1 egg

juice of one lemon

1 cup OLIVE & VINE Meyer Lemon, Eureka Green Lemon or Persian Lime infused olive oil 

1 tablespoon Dijon mustard

1 teaspoon salt

lemon zest (optional)


Whisk together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of olive oil until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest. Delicious over steamed potatoes, asparagus and broccoli. Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.