Recipe: Lemon Aïoli

Whew!  This summer has been some kinda hot!  We have been so darn busy trying to start up our new business of HouseMaster, I have had little time to cook like I like.  Quick and easy is my kind of food of late.  One night we wrapped shredded rotisserie chicken in pita bread, topped with a little lettuce, tomato and chipped onion.  I didn’t have any cukes, so I couldn’t whip up a Tzatziki sauce, but I did whip up this refreshing Lemon Aïoli.  We topped our pitas, and it was so delicious.  The perfect summer meal!

Lemon Aïoli


  • 1/2 cup heavy cream
  • 1 cup mayonnaise
  • 3 tablespoons olive oil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely grated
  • 1/4 teaspoon salt


Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days.

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