From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · egg emulsion
NATIONAL AWARD WINNERGlassstreet Aioli
From a national-award-winning chef
Ratio
DIJON 10LEMON JUICE 20VEG OIL 360OLIVE OIL 120
Ingredients
- EGG100 g
- GARLIC22 g
- DIJON10 ml
- SALT9 g
- PEPPER2 g
- ANCHOVY4 g
- LEMON JUICE20 ml
- VEG OIL360 ml
- OLIVE OIL120 ml
- PARSLEY10 g
- CAPERS15 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com / Sizzling Skillets (published as “Caper Parsley Aïoli”). Full citation lives in Provenance.