Citrus-and-Caper Aïoli

Coastal Living
Citrus-and-Caper AioliRecipe
Photo: David Tsay
For less heat, omit the Calabrian chiles and add a pinch of dried crushed red pepper.
Makes 3 cups


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2 large eggs
1 large garlic clove, pressed
1 tablespoon fresh lemon juice
2 1/4 cups olive oil
1 Calabrian or other hot chile pepper, stem removed
1 teaspoon capers
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Combine first 3 ingredients in a food processor or blender, and process until well blended. With processor on, slowly pour in oil; process until smooth.

2. Add chile and next 3 ingredients, pulsing until well mixed. If aïoli is too thick, stir in water until it reaches desired consistency.

Created date

April 2012