Caper Parsley Aioli

Name: Caper Parsley Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) 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; about 1 fillet (4 g) 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.

SPREAD · FISH & VEGETABLES

A spread for fish & vegetables.

Lagasse's caper parsley aioli for fish, vegetables.

On the jar

AIOLI

Method: blend
Yield: about 2¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Eggabout 2 eggs (100 g)
Garlic4 to 5 cloves smashed (mid 4.5)
Dijon Mustard2 tsp (10 ml)
Salt1 1/2 tsp kosher (9 g)
Pepper1 tsp (2 g)
Anchovyabout 1 fillet (4 g)
Lemon Juice1 Tbsp + 1 tsp (20 ml)
Vegetable Oil1 1/2 cups (360 ml)
Olive Oil1/2 cup (120 ml)
Parsley1/4 cup roughly chopped (10 g)
Capers1 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.

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Companion jar

Caper Parsley 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:

4 kitchens · 3 stars · 5 national awards

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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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar