Aioli
Photo: Thomas J. Story
Chris Cosentino of Cockscomb restaurant in San Francisco serves this aioli with his Blistered Squash Blossoms.
How to Make It
Step 1
1
In a blender, whirl egg, garlic, salt, and mustard until smooth. Add olive oil drop by drop at first, until mixture begins to thicken, then in a slow stream until incorporated and thick. Scrape into a bowl and stir in lemon juice and pepper.
Step 2
2
Make ahead: Chilled, up to 1 week.
Ingredients
1 large egg
2 minced garlic cloves
3/4 teaspoon kosher salt
1 teaspoon Dijon mustard
1 cup olive oil
1 teaspoon lemon juice
1/8 teaspoon pepper
Directions
Step 1
1
In a blender, whirl egg, garlic, salt, and mustard until smooth. Add olive oil drop by drop at first, until mixture begins to thicken, then in a slow stream until incorporated and thick. Scrape into a bowl and stir in lemon juice and pepper.
Step 2
2
Make ahead: Chilled, up to 1 week.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
