PANTRYFLEX

blend · egg emulsion

NATIONAL AWARD WINNERPrep 10 min

Olivehall Aioli

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

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

Ratio

Ratio by volume: Lemon Juice 15 ml, Olive Oil 240 ml
Lemon Juice 15 mlOlive Oil 240 ml

Ingredients

  • Garlic — 3 cloves crushed with salt
  • Salt — 1/2 tsp (3 g)
  • Egg Yolk — 2
  • Lemon Juice — 1 Tbsp (15 ml)
  • Cayenne — pinch (0.2 g)
  • Olive Oil — 1 cup EVOO (240 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Olivehall 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:

2 kitchens · 3 stars · 2 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 Lemon Aioli (1 cup oil).

Adapted from a Emeril Lagasse recipe (Emerils.com / Emeril Live EM1E51e).

More from this kitchen

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 / Emeril Live EM1E51e (published as “Lemon Aioli (1 cup oil)”). Full citation lives in Provenance.

Companion jar