Preserved lemon aioli

A preserved lemon is a lemon that’s been tucked into salt and its own juices until the rind turns soft, silky, and super lemony. It’s bright without being sharp.

When I moved from Philly to Charleston eleven years ago, I found myself surrounded by people who preserved everything: pickles, okra, peaches, you name it. As someone who zests and juices lemons like it’s a sport, I had to know what this “preserved lemon” thing was all about.

It turns out, it’s another brilliant way to use one of my favorite ingredients.

You can find preserved lemons at some grocery stores, order them online, or make a jar at home. And once you have them, the world is your oyster. Preserved lemon pair well with homemade hummus, fish, dressings and more. My preserved lemon aioli is one of my go-to party tricks. You can fold it into crab or chicken salad, serve it with roasted vegetables or eat with a spoon when no one is looking. Good olive oil, such as Olinda Olive oil, makes a huge difference.

Preserved lemon Aioli

Makes about 1.5 cups dressing

1 preserved lemon, rinsed and chopped with seeds removed

1 clove garlic, chopped

Juice and zest of one lemon

1 ½ teaspoons honey

1 ½ teaspoons Dijon

1/4 cup olive oil , preferably Olinda

Kosher salt, to taste

Cracked black pepper, to taste

1/3 cup mayo

Combine preserved lemon, garlic, lemon juice, lemon zest, honey, Dijon, olive oil, salt, pepper and mayo in a blender or with an immersion blender.