Photo: Thomas J. Story
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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