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Caper Parsley Aïoli

This simple condiment really makes this dish. Should you happen to have any left over, it would be right at home next to roasted or grilled meats, fish, or veggies.


  • 2 eggs
  • 4 to 5 cloves garlic, peeled and smashed
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 anchovy fillet
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice 1 1/2 cups vegetable oil
  • 1/2 cup olive oil
  • 1/4 cup roughly chopped fresh parsley leaves
  • 1 1/2 tablespoons drained nonpareil or regular capers


  • Add the eggs, garlic, mustard, salt, pepper, and anchovy fillet to a food processor and puree. Add the lemon juice and puree to combine. With the machine still running, add the oils in a slow, steady stream and process until the mixture has formed a thick emulsion. Add the parsley and pulse to combine. Transfer the aïoli to a small nonreactive bowl and stir in the capers. Refrigerate until ready to use, up to 1 week.
  • Yield: Generous 2 cups