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Aioli





Total Time
10 mins

Chris Cosentino of Cockscomb restaurant in San Francisco serves this aioli with his Blistered Squash Blossoms.

su-Aioli Image




Photo: Thomas J. Story

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories125
% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Cholesterol 13mg5%
Sodium 83mg4%
Total Carbohydrate 0.3g1%

Dietary Fiber 0.0g0%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.