Bright, citrus-flavored aïoli is a nice complement to seafood dishes.
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 large egg yolk
1 cup canola oil
1 teaspoon salt
• In the work bowl of a food processor, combine lemon zest, lemon
juice, mustard, and egg yolk. Pulse until combined. With processor
running, slowly drizzle canola oil through the spout. Stir
in salt. Store aïoli in refrigerator for up to 5 days. Reserve any
remaining for another use, if desired.