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