Photo: Thomas J. Story
Total Time
10 Mins
Yield
Makes 1 cup (serving size: 1 tbsp.)

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

How to Make It

Step 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

Make ahead: Chilled, up to 1 week.

Cockscomb, San Francisco

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