Photo: Thomas J. Story

YieldsMakes 1 cup (serving size: 1 tbsp.)Total Time10 mins
AuthorChris Cosentino

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.

Aioli