Lemon Myrtle Aioli Sauce

This tangy sauce from Birgit Erath adds a zing to all manner of things, but works especially well with griddled white fish
Lemon Myrtle Aioli Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 2 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 1/4 clove garlic, finely chopped
  • 1/2 tsp lemon myrtle
  • griddled white fish steak, to serve

Tips and Suggestions

Lemon myrtle is a Tasmanian bush spice, found growing in the Rainforest. It has the tartness of lemon and the herby flavour of basil.
It has to be treated like a herb, so take care not to overcook it. If cooked for too long the lemony flavour is lost and an unpleasant eucalyptus note can take over.
Lemon Myrtle is versatile and can be used wherever lemon grass or lemon zest is called for. It is best used sparingly.


1. Heat the olive oil in a frying pan over a gentle heat and add the garlic and lemon myrtle. Pour the sauce over the griddled white fish and serve.

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