From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · egg emulsion
NATIONAL AWARD WINNEROlivehall Aioli
From a national-award-winning chef
Ratio
LEMON JUICE 15OLIVE OIL 240
Ingredients
- GARLIC15 g
- SALT3 g
- EGG YOLK36 g
- LEMON JUICE15 ml
- CAYENNE0.2 g
- OLIVE OIL240 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
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).
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 / Emeril Live EM1E51e (published as “Lemon Aioli (1 cup oil)”). Full citation lives in Provenance.