Glassstreet Aioli

Name: Glassstreet Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: American
Ingredients: 2 eggs Egg; 4 to 5 cloves smashed (mid 4.5) Garlic; 2 tsp (10 ml) Dijon Mustard; 1 1/2 tsp kosher (9 g) Salt; 1 tsp (2 g) Pepper; 1 fillet Anchovy; 1 Tbsp + 1 tsp (20 ml) Lemon Juice; 1 1/2 cups (360 ml) Vegetable Oil; 1/2 cup (120 ml) Olive Oil; 1/4 cup roughly chopped (10 g) Parsley; 1 1/2 Tbsp drained (15 g) Capers

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

Emeril Lagasse's Glassstreet Aioli, from the published recipe.

Ratio

Dijon Mustard 10 mlLemon Juice 20 mlVegetable Oil 360 mlOlive Oil 120 ml

Ingredients

Egg — 2 eggs
Garlic — 4 to 5 cloves smashed (mid 4.5)
Dijon Mustard — 2 tsp (10 ml)
Salt — 1 1/2 tsp kosher (9 g)
Pepper — 1 tsp (2 g)
Anchovy — 1 fillet
Lemon Juice — 1 Tbsp + 1 tsp (20 ml)
Vegetable Oil — 1 1/2 cups (360 ml)
Olive Oil — 1/2 cup (120 ml)
Parsley — 1/4 cup roughly chopped (10 g)
Capers — 1 1/2 Tbsp drained (15 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

Glassstreet 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:

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Caper Parsley Aïoli.

Adapted from a Emeril Lagasse recipe (Emerils.com / Sizzling Skillets).

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 Emerils.com / Sizzling Skillets (published as “Caper Parsley Aïoli”). Full citation lives in Provenance.

Companion jar