Garlic Mayonnaise with Herbs (French Aïoli aux Fines Herbes)

A simple, chilled herb sauce cuts through the richness of grilled meats. Try this rosemary-spiked recipe with lamb chops.

1 large egg
1 clove garlic, coarsely chopped
2 Tbsp. fresh chives, coarsely chopped
1 Tbsp. fresh flat-leaf parsley, coarsely chopped
1½ tsp. fresh rosemary, coarsely chopped
¼ cup + 1 Tbsp. olive oil
¼ cup + 1 Tbsp. vegetable oil
sea salt
pepper, freshly cracked
4 lamb shoulder chops (each about 10 oz and 1” thick)
1 lemon, cut into wedges, for serving

Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened.

Season with salt and pepper.

Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.

Preheat grill to medium-high.

Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare.

Serve with aioli and lemon wedges.