Lemon Aioli

Name: Lemon Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 2 cloves (10 g) Garlic; 3/4 tsp (4.5 g) Salt; 2 large Egg Yolk; 1 1/2 Tbsp (22.5 ml) Lemon Juice; pinch (0.2 g) Cayenne; 3/4 cup (180 ml) Olive Oil; 1/4 cup extra-virgin (additional) (60 ml) Olive Oil; 2 Tbsp to 1/4 cup to thin (45 ml) Water

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

SPREAD · SEAFOOD & VEGETABLES

A spread for seafood & vegetables.

Lagasse's lemon aioli for seafood, vegetables.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 23 mlOlive Oil 180 mlOlive Oil 60 mlWater 45 ml

Ingredients

Garlicabout 2 cloves (10 g)
Salt3/4 tsp (4.5 g)
Egg Yolk2 large
Lemon Juice1 1/2 Tbsp (22.5 ml)
Cayennepinch (0.2 g)
Olive Oil3/4 cup (180 ml)
Olive Oil1/4 cup extra-virgin (additional) (60 ml)
Water2 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.

Get Lemon Aioli + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

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:

4 kitchens · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

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

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 / Emeril Live (published as “Lemon Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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