Skip to main content
Epicurious

Aïoli

Ingredients

1 extra-large egg yolk
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
1 small clove garlic
1/2 lemon, for juicing
Pinch cayenne pepper
Kosher salt

Preparation

  1. Step 1

    Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.

    Step 2

    Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aïoli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water. In addition to thinning the aïoli, this will also make it creamier.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCondimentFrenchEuropeanGarlicRoot VegetableVegetableLemonCitrusFruitGluten FreeNut FreeVegetarianMeal Prep5 Ingredients or FewerNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.