Lemon-Cayenne Aioli

Name: Lemon-Cayenne Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: 3 cloves crushed with salt Garlic; 1/2 tsp (3 g) Salt; about 2 yolks (36 g) Egg Yolk; 1 Tbsp (15 ml) Lemon Juice; pinch (0.2 g) Cayenne; 1 cup EVOO (240 ml) Olive Oil

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

SPREAD · COLD SEAFOOD

A spread for cold seafood.

Lagasse's lemon-cayenne aioli for cold seafood.

On the jar

AIOLI

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlOlive Oil 240 ml

Ingredients

Garlic3 cloves crushed with salt
Salt1/2 tsp (3 g)
Egg Yolkabout 2 yolks (36 g)
Lemon Juice1 Tbsp (15 ml)
Cayennepinch (0.2 g)
Olive Oil1 cup EVOO (240 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.

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Companion jar

Lemon-Cayenne 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

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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).

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 EM1E51e (published as “Lemon Aioli (1 cup oil)”). 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