From Alice Waters's kitchen · Chez Panisse, Berkeley
blend · egg emulsion
NATIONAL AWARD WINNERChez Panisse Lemon Aioli
From an award-winning kitchen
Ratio
LEMON JUICE 15OLIVE OIL 240
Ingredients
- GARLIC20 g
- EGG YOLK36 g
- LEMON JUICE15 ml
- OLIVE OIL240 ml
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Chez Panisse Lemon Aioli.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.