Toasted Coriander Lemon Aioli

serves 4-6 | start to finish: 5 minutes


1 teaspoon minced garlic
Juice and zest from 1 lemon
1 tablespoon Dijon mustard
2 teaspoons freshly toasted and ground coriander
1/2 teaspoon turmeric
1 egg yolk
salt and pepper to taste
1 cup olive oil


Combine everything but the oil in a blender and mix on low until smooth. Slowly stream in the olive oil until you have a thick, creamy emulsion.

dairy-free • vegetarian • 15 minutes or less

Recipe courtesy Robin Leventhal

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