What can I use instead of egg yolks?

You can omit the egg yolks and use a small amount of xanthan gum as an emulsifier, whisking the oil slowly into the lemon juice and xanthan to build body. Expect a less rich, slightly lighter mouthfeel compared with egg yolks, and blend thoroughly so the xanthan hydrates evenly.

Can I swap parsley for chives?

Yes, chives can replace parsley to add a mild onion note; the overall brightness will shift from herbaceous to subtly oniony. Use finely chopped chives so they disperse through the sauce without large herb pieces.

Why did my sauce break and how do I fix it?

If the emulsion breaks, rescue it by whisking a fresh egg yolk in a clean bowl and slowly streaming the broken sauce into the yolk while whisking to re-emulsify. The fresh yolk provides a fresh emulsion matrix that will accept the separated oil back into a stable sauce.

The sauce tastes too sharp or salty, what should I do?

Soften sharpness by adding more olive oil and a little extra lemon juice while whisking to dilute and rebalance the flavors. Adjust with small additions and taste between each to avoid oversmoothing the anchovy-caper character.

How should I store this?

Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Anchovy-Caper Lemon Aioli

6 servings · 1.3 g net carbs

1.3g Net carbs 26g Fat 3.2g Protein 252.4 kcal

1.3g Net carbs · 26g Fat · 3.2g Protein · 252.4 kcal

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings · prep 15 min · difficulty easy

Emulsified anchovy-caper aioli made by whisking egg yolks with olive oil to create a smooth, glossy base, built around anchovies, capers and lemon juice. Garlic is crushed and folded in, while chopped parsley and lemon zest add bright herb and citrus notes. Emulsifying the oil slowly yields a thick spread that clings to grilled fish or roasted vegetables. A small amount of xanthan gum can stabilize the finished sauce if needed and keeps the texture uniform without additional cooking.

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Ingredients

olive oil

150 ml
egg yolksEgg, Yolk, raw

60 g
anchoviesAnchovies, Canned in olive oil, with salt, drained

30 g
capersCapers, Canned

20 g
garlicGarlic, Raw

8 g
lemon juiceLemon juice, Raw

30 ml
parsley

8 g
lemon zestLemon peel, Raw

2 g
saltSalt, Table
3 g
black pepperSpices, Pepper, black

1 g
xanthan gumXanthan gum powder
0.5 g

Equipment

immersion blender

Method

Finely chop the anchovies and capers, and finely mince the garlic; chop the parsley and zest the lemon.
Place the egg yolks and lemon juice in a mixing vessel and whisk until smooth and slightly thickened.
Begin adding the olive oil very slowly while whisking continuously to build an emulsion, or use an immersion blender to stream the oil into the yolk mixture until the sauce is glossy and thick.
Fold in the chopped anchovies and capers, mashed garlic, parsley and lemon zest, then season with salt and black pepper and blend to combine.
If the texture needs stabilizing, sprinkle the xanthan gum evenly over the surface and blend briefly until the sauce thickens; if the emulsion breaks, whisk a fresh egg yolk in a clean bowl and slowly add the broken sauce into it to re-emulsify.
Let the sauce rest briefly for flavors to meld before using it as a finishing condiment for grilled fish, roasted vegetables or as a spread.

Tips

Pro tip

Use room-temperature egg yolks for easier, more reliable emulsification.
If you lack an immersion blender, add the oil dropwise while whisking vigorously to build the emulsion by hand.
To temper a very salty anchovy edge, add extra olive oil and a splash of lemon juice to balance the flavor.

Frequently asked questions

What can I use instead of egg yolks?: You can omit the egg yolks and use a small amount of xanthan gum as an emulsifier, whisking the oil slowly into the lemon juice and xanthan to build body. Expect a less rich, slightly lighter mouthfeel compared with egg yolks, and blend thoroughly so the xanthan hydrates evenly.
Can I swap parsley for chives?: Yes, chives can replace parsley to add a mild onion note; the overall brightness will shift from herbaceous to subtly oniony. Use finely chopped chives so they disperse through the sauce without large herb pieces.
Why did my sauce break and how do I fix it?: If the emulsion breaks, rescue it by whisking a fresh egg yolk in a clean bowl and slowly streaming the broken sauce into the yolk while whisking to re-emulsify. The fresh yolk provides a fresh emulsion matrix that will accept the separated oil back into a stable sauce.
The sauce tastes too sharp or salty, what should I do?: Soften sharpness by adding more olive oil and a little extra lemon juice while whisking to dilute and rebalance the flavors. Adjust with small additions and taste between each to avoid oversmoothing the anchovy-caper character.
How should I store this?: Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

1.3 gNet carbs

3.2 gProtein

26 gFat

0.4 gFiber

252.4Calories

Electrolytes

Na551 mgSodium

K49 mgPotassium

Minerals

Calcium: 32 mg
Iron: 0.72 mg
Magnesium: —
Phosphorus: —
Potassium: 49 mg
Zinc: —
Copper: —
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

50 g per serving

18 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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