This recipe comes from friends of the brand, chef Jay Wolman and his partner, photographer Lee Grove. 


Aioli and I have a long history together. I couldn't tell you how many versions I have made, how many I have broken, and how each person makes their aioli just a bit differently. Some use very little egg yolk, some use quite a few. I find happiness in the middle. The secret here is taking your time when adding olive oil. If you add too much oil at once, your aioli will split. It is a lot harder to bring a split aioli back to life, than it is to pour small amounts of oil at a time.

Makes 1 pint of Aioli

  • 4 egg yolks
  • 1 cup olive oil 
  • juice of 1 lemon 
  • 2 cloves of garlic, grated
  • pinch of salt 
  • splash of water 

When making an aioli, you can either do it by hand in a bowl with a whisk, a pestle and mortar or the easy way with the food processor. I like to begin by emulsifying my egg yolks, grated garlic, lemon juice and salt. Once this has come together, slowly add little pours of oil. If doing by hand, whisk constantly as you go. Once you have a thick emulsification happening, add a splash of water to loosen it up. Continue to add your oil til you've incorporated the whole cup. Adjust with any additional salt or lemon juice. The flavor at first may seem sharp and bitter, but it will balance once pair with other flavors. Shown here on toast with sardines.