Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Roasted Garlic Aioli

  • Yield: 3/4 cup


  • 1 head roasted garlic
  • 1 large egg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper
  • 1/2 cup olive oil


  • Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and purée. Stream in the oil and continue to process until the mixture has formed a thick emulsion. Serve immediately or store, refrigerated, overnight in an airtight container.