Chez Panisse Lemon Aioli

Name: Chez Panisse Lemon Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 4 cloves Garlic; 2 Egg Yolk; 1 Tbsp (15 ml) Lemon Juice; 1 cup (240 ml) Olive Oil; 1/2 tsp (3 g) Salt

Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters's Chez Panisse Lemon Aioli, from the published recipe.

Ratio

Lemon Juice 15 mlOlive Oil 240 ml

Ingredients

Garlic — 4 cloves
Egg Yolk — 2
Lemon Juice — 1 Tbsp (15 ml)
Olive Oil — 1 cup (240 ml)
Salt — 1/2 tsp (3 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Chez Panisse Lemon Aioli wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 4 national awards

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Berkeley GarlicNATIONAL AWARD WINNER
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Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

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Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Adapted from a recipe published by Alice Waters in Alice Waters aioli.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alice Waters aioli (published as “Chez Panisse Lemon Aioli”). Full citation lives in Provenance.

Companion jar