Lucques Garlic Aioli

Name: Lucques Garlic Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: Mediterranean
Ingredients: 3 cloves Garlic; 1/2 tsp (3 g) Salt; 2 Egg Yolk; 1 Tbsp (15 ml) Lemon Juice; 3/4 cup (180 ml) Olive Oil

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

Suzanne Goin's Lucques Garlic Aioli, from the published recipe.

Ratio

Lemon Juice 15 mlOlive Oil 180 ml

Ingredients

Garlic — 3 cloves
Salt — 1/2 tsp (3 g)
Egg Yolk — 2
Lemon Juice — 1 Tbsp (15 ml)
Olive Oil — 3/4 cup (180 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.

Companion jar

Lucques Garlic 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:

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Build the companion jar

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.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Sunday Suppers).

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?

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 Suzanne Goin / Sunday Suppers (published as “Lucques Garlic Aioli”). Full citation lives in Provenance.

Companion jar