Preserved Lemon Aioli

Preserved Lemon Aïoli

Moroccan-style preserved lemons (and a bit of their brine) give this aïoli a depth of flavour you can’t get from fresh lemons. Look for them at gourmet food shops.   Makes 1 1/2 cups (375 mL)
Ingredients
2 large egg yolks
2 cloves garlic, grated
1 whole small preserved lemon, rinsed, seeded, chopped, about 4 tsp (20 mL)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) preserved lemon brine
1 1/4 cups (310 mL) canola oil
Salt to taste
Directions:
 In a food processor, combine egg yolks, garlic, preserved lemon, lemon juice and brine. Process until smooth and uniform. With motor running, add canola oil in a slow, steady stream until it is fully incorporated and emulsified. Taste and season with salt, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.