Watch: How to Make the Perfect Aioli From Scratch, According to an Award-Winning Chef

Aioli is a best friend of French fries, seafoods, and crudite everywhere as this simple garlic and oil emulsion offers an amazing dip to add to your home cooking arsenal—and this celebrated chef is ready to show you how it’s done.

Christopher Lee currently runs the culinary operations at the luxe Wynn and Encore hotel and casino complex in Las Vegas, overseeing some of the finest dining experiences you’ll find on the Strip. When the World’s 50 Best Restaurants came to town in June, he was at the center of the action, cooking for and hosting the most exclusive dining events that week. Prior to his recent stint in Sin City, he worked in some of New York’s finest kitchens, including his time at the helm of a pair of Michelin-starred restaurants Gilt and Aureole. His work earned him a James Beard Award for Rising Star Chef in 2005, a nomination for Best Chef: Northeast in 2006 and a starring slot on the first year of Bravo’s Top Chef Masters.

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In this episode of Robb Report’s How to, Lee breaks down the art and science of properly building an aioli, walking through how to methodically create an emulsion so that the flavor and texture are both on point.

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