Recipes and Cooking Grilled Lemon Aioli Aioli gets a smoky flavor infusion thanks to grill lemon halves. Get ready to start spreading the DIY sauce on just about everything! By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on June 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 40 mins Servings: 20 Yield: 1 1/4 cups Jump to Nutrition Facts Ingredients 1 large lemon, cut in half 3 large egg yolks 2 teaspoon Dijon mustard 1 clove garlic, grated ½ teaspoon fine sea salt ½ cup avocado oil ½ cup olive oil Directions On a hot grill, grill 1 large halved lemon, cut sides down, 2 to 3 minutes or until lightly charred. Remove from heat; let cool. Juice lemon (about 2 Tbsp.). Meanwhile, in a blender add 3 large egg yolks; 2 tsp. Dijon mustard; 1 clove garlic, grated; 1/2 tsp. fine sea salt; and the lemon juice. In a 2-cup measure, combine 1/2 cup each avocado oil and olive oil. Turn blender to low and, with the motor running, slowly drizzle in oil mixture. Blend 2 to 3 minutes or until dip is thick and yellow. No Avocado Oil? Use 1 cup olive oil and omit the avocado oil. Tip Use pasteurized egg yolks if serving to anyone with compromised immune system. Rate it Print Nutrition Facts (per serving) 105 Calories 12g Fat Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 105 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 28mg 9% Sodium 64mg 3% Vitamin C 0.8mg 4% Calcium 4mg 0% Iron 0.1mg 1% Potassium 5mg 0% Folate, total 4.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.