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Lodestar Extra Virgin Aioli

serves: 2


  • 1/4 cup Lemon Juice, fresh squeezed
  • 2 Egg Yolks
  • 1 Clove Garlic, mashed fine
  • Pinch Kosher Salt
  • Pinch fresh ground Black Pepper
  • 1 cup Lodestar® Extra Virgin Olive Oil
  • (2 tablespoons water to thin as needed)


Combine the egg yolks, garlic clove, lemon juice, salt and pepper in a medium bowl. Whisk the egg mixture and slowly add in the olive oil in a thin pour, do not stop whisking while adding oil. Once the emulsion has begun to thicken continue adding the oil, if it gets to thick adjust the consistency with room temperature water. Taste for seasoning.

Serve immediately on steamed mussels, salad dressing, cooked vegetables or crudite, sliced roast beef, etc… Lemons? Much is made of the Meyer lemons nowadays. Remember that a Meyer lemon is thought to be a cross between an orange and a lemon, thus it will add sweetness to dishes. Real lemons are Lisbon and Eureka.

History Aioli recipes are limitless with flavor added ideas. Add a little curry powder and you can use it on poached salmon. The key is the emulsification process and keeping the aioli from becoming to thick. The secret? Nothing thins like lukewarm water. Simple solution from Lodestar Farms and Culinary Director Jeff Anderson.
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