Charlie Rilling

Dec 30, 20221 min read

Preserved Lemon Pimento Aioli

Updated: Aug 27

Light red aioli in a silver ramiken surrounded by popcorn shrimp all on a white plate on a teal table with olives as a beer Next to it sprinkled with chives — Preserved Lemon Pimento Aioli

SAUCE ON

Air Fried Popcorn Shrimp • Veggie Tray • Deep Fried Mushrooms

Ingredients

~For Preserved Lemons~

6 lemons

1 cup sea salt

1 bay leaf

1 tbsp whole peppercorns

~For Aioli~

2 tbsp preserved lemon purée

1.5 cup mayonnaise

2 four oz jars of pimentos

1 tbsp pimento brine

1 fresh lemon juice/zest

6 basil leaves

1 tsp sherry vinegar

1 tbsp dijon mustard

1 tbsp onion powder

1/2 tbsp smoked paprika

1 tbsp honey

1 tbsp worcestershire

1 garlic clove

1 tsp pepper

1 tsp salt

Preparation

1.

Cut the bottom off of a lemon for stability. Cut lemon in 4 segments without cutting through the lemon entirely. Open up lemon and add sea salt to cover entire lemon

The bottom cut off of a lemon with a dark gray background — Bottom Cut off of Lemon for Preserved Lemons

A lemon cut in for segments on a dark gray background — Lemon Cut in 4 Segments to Prepare for Preserved Lemons

A lemon cut in for segments with salt on it with a dark gray background — Salt Added to Lemon to Prepare to Preserve

2.

Add salted lemons to a swing top jar. Using a muddler or wooden spoon, smash lemons down until they are completely covered in lemon juice. Add peppercorns and bay leaf. Close lid and let sit at room temperature in a dark room for 1 week.

Pink and yellow lemons in a swing top jar in a granite countertop — Lemons Ready to be Preserved

Pink and yellow lemons in a swing top jar with a muddler next to it on a gray speckled white countertop — Lemons Ready to be Juiced and Preserved

Lemons in a swing top jar covered in lemon juice and a great speckled white countertop — Juiced Lemons for Preserved Lemons

A jar of preserved lemons with black peppercorns and a Bayleaf in a gray speckled white countertop — Preserved Lemons

3.

After 1-2 weeks of preserving lemons, take out 3 lemons quarters. Using a knife, scrape out lemon pulp so just peel is left. Put into a blender and purée.

Preserved lemons on a wood cutting board with a black knife next to it with the pulp scraped out of them — Preserved Lemon Peel

Lemons in a blender on a white table — Blending Lemons for Preserved Lemon Pimento Aioli

4.

Into a food processor or blender put preserved lemon pureé, mayonnaise, smoked paprika, dijon mustard, garlic clove, onion powder, honey, pimento, pimento brine, sherry vinegar, fresh basil leaves, worcestershire, lemon juice/zest, salt and pepper. Blend for 30 seconds.

Ingredients for aioli all in a blender on a white countertop — All of the Ingredients for Preserved Lemon Pimento Aioli Ready to be Blended

Red/orange pimento aioli blended on a white countertop — Blended Preserved Lemom Pimento Aioli

5.

ENJOY with popcorn shrimp!

Pimento aïoli in a silver ramekin, surrounded by popcorn, shrimp, and a lemon wedge, sprinkled with chives, all on a white plate, and that is on a teal table with a beer next to it — Preserved Lemon Pimento Aioli

Preserved Lemon Pimento Aioli

Air Fried Popcorn Shrimp • Veggie Tray • Deep Fried Mushrooms

Ingredients

Preparation

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