Rosemary Lemon Aioli

My husband, Andy, specifically requested a lemon aioli sauce for dipping. I created this sauce to complement the citrus herb chicken, but quickly realized it could be used to enhance many other foods. I mopped the remainder of the sauce on my plate with green beans. How yummy would this be with roasted potatoes, too? Kind of like fries with mayonnaise but less nefarious.

1 large egg yolk
2 tablespoons lemon juice (1 lemon)
1 teaspoon lemon zest
1 teaspoon chopped fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
2 large garlic cloves, peeled
1/2 cup olive oil

In a blender or food processor, add the egg yolk, lemon juice, lemon zest, rosemary, salt and pepper. Begin processing the mixture on medium speed. With the machine running, drop in the garlic cloves one at a time. Slowly drizzle the olive oil in a steady stream and continue running the machine until the mixtures is emulsified. Serve immediately or cover tightly and refrigerate.

Preparation time: 10 minute(s)

Number of servings (yield): 1/2 cup

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