From Suzanne Goin's kitchen · A.O.C., Los Angeles
blend · egg emulsion
NATIONAL AWARD WINNERLucques Garlic Aioli
From an award-winning kitchen
Ratio
LEMON JUICE 15OLIVE OIL 180
Ingredients
- GARLIC15 g
- SALT3 g
- EGG YOLK36 g
- LEMON JUICE15 ml
- OLIVE OIL180 ml
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
California–Mediterranean chef of A.O.C. in Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
Originally published as Lucques Garlic Aioli.
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 Suzanne Goin / Sunday Suppers (published as “Lucques Garlic Aioli”). Full citation lives in Provenance.