shake · egg emulsion
NATIONAL AWARD WINNERPrep 5 minCairo Aioli
Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.
Suzanne Goin's Cairo Aioli, from the published recipe.
Ratio
Ingredients
- Egg Yolk — 1 extra-large
- Grapeseed Oil — 1/2 cup (120 ml)
- Olive Oil — 1/2 cup (120 ml)
- Garlic — 1 small clove
- Olives — 1/4 cup pitted oil-cured black (40 g)
- Lemon Juice — squeeze of 1/2 lemon (15 ml)
- Cayenne — pinch (0.2 g)
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Grapeseed Oil, Olive Oil, Lemon Juice.
- Add finishing notes: Egg Yolk, Garlic, Olives, Cayenne, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 3 stars · 3 national awards
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First run is small.
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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 Black Olive Aïoli.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 The A.O.C. Cookbook / Epicurious (published as “Black Olive Aïoli”). Full citation lives in Provenance.