Thinned with a touch more olive oil, preserved lemon and mint allioli makes a fantastic and flavorful salad dressing. Alternatively, enjoy its fresh and bright flavors in a spread or as a dip. It is a perfect addition to the summer lunch table. I like this sauce served with fish and over grilled meats.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Condiment
Cuisine: French, Italian, Moroccan
Keyword: herbs, lemon, olive oil
Servings: 16servings (2 cups)
Calories: 14kcal
Author: Jenny McGruther
Ingredients
1preserved lemonseeded and chopped fine
4clovesgarlicsmashed
2tablespoonchopped fresh mint
½teaspoonfine sea salt
1cupextra virgin olive oil
Instructions
Toss the chopped preserved lemon, peeled garlic cloves and chopped fresh mint into the basin of your food processor along with a dash unrefined sea salt. Pulse the ingredients together for a few seconds until they’re well-combined.
Continue to process the ingredients while pouring the unrefined extra virgin olive oil into the mixture in a very thin stream until the allioli is well-emulsified and smooth.