This savory sauce is great as a dip for French fries, drizzling on artichokes or using as a sandwich spread.

Preparation

Soak preserved lemon wedges in water for 2 hours to remove excess salt.

Drain and place in a food processor with the egg and garlic. Process for 30 seconds or until mixture becomes pale yellow in color. Slowly add the grapeseed oil to emulsify, followed by the olive oil. If aioli becomes too thick, it can be thinned with a small amount of water. Strain through a fine mesh strainer. 

Aioli can be stored in an airtight container for up to 7 days in refrigeration.