4 egg yolks
2 Tbsp lemon juice
1 Tbsp Wine vinegar
2 tsp brown sugar
1 ½ cups Grove Avocado Oil
salt and pepper to taste
Zest of One Lemon

Using a hand held blender or food processor; add the egg yolks, lemon juice, vinegar, sugar. Process for 10 seconds until combined and then with the blade running slowly drizzle in the oil.

Once the aioli has come together and is nice and thick, then add the lemon zest, season with salt and pepper to taste. Store in the refrigerator until required.

Amazing Serving Ideas:

• Eat fresh with large chunks of home-made bread
• Crusted Seared Tuna and Micro Salads with Lemon Aioli
• Accompany a Seared Chicken Sandwich
• Grilled vegetable Kebabs and Lemon Aioli Dipping sauce