blend · egg emulsion
NATIONAL AWARD WINNERPrep 10 minOlivegate Aioli
Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.
Emeril Lagasse's Olivegate Aioli, from the published recipe.
Ratio
Ingredients
- Garlic — 2 cloves → paste with salt
- Salt — 3/4 tsp (4.5 g)
- Egg Yolk — 2 large
- Lemon Juice — 1 1/2 Tbsp (22.5 ml)
- Cayenne — pinch (0.2 g)
- Olive Oil — 3/4 cup (180 ml)
- Olive Oil — 1/4 cup extra-virgin (additional) (60 ml)
- Water — 2 Tbsp to 1/4 cup to thin (45 ml)
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
Olivegate 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Lemon Aioli.
More from this kitchenFAQ
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 / Emeril Live (published as “Lemon Aioli”). Full citation lives in Provenance.