- 4 or 5 garlic scapes, straggly tips removed
- Kosher salt
- 1 tablespoon capers
- 1 egg yolk
- 1 lemon
- Crushed red pepper flakes
- 1/2 cup olive oil
- 1/2 cup neutral oil such as grapeseed, canola, or vegetable
- 1 tablespoon vinegar (optional)
In a food processor, pulse the garlic scapes with a pinch of salt until finely minced. Add the capers, egg yolk, and juice of half a lemon and process until combined.
With the motor running, pour the oil very slowly to ensure that the aioli emulsifies.
After all of the oil has been incorporated, stop the motor and taste. Add more salt and a pinch of crushed red pepper flakes if necessary. Add more lemon or, if the aioli is needing more bite, add the vinegar. Store in fridge until ready to serve.