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

Chris Cosentino
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
10 mins
Yield:
Makes 1 cup (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Make ahead: Chilled, up to 1 week.

Source

Cockscomb, San Francisco

Nutrition Facts

125 calories; calories from fat 98%; protein 0.4g; fat 14g; saturated fat 2g; carbohydrates 0.3g; fiber 0g; sodium 83mg; cholesterol 13mg.
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