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    Meyer Lemon Aioli

    Read original issue here


    Makes 302 grams (1 ¾ cups)

    • 15 grams (1 teaspoon) red wine vinegar
    • 3 grams (3/4 teaspoon) Dijon mustard
    • 1 large egg yolk
    • 1 small garlic clove, peeled and minced
    • 10 grams (2 ¼ teaspoons) water
    • 1.5 grams (1/2 teaspoon) kosher salt
    • 90 grams (1/4 cup plus 2 tablespoons) good olive oil
    • 300 grams (1 ½ cups) canola oil
    • Grated zest of 1 Meyer lemon
    • Juice of half a Meyer lemon (regular lemons work, too)
    • 30 grams (2 tablespoons) chopped dill


    In a food processor or using a whisk, mix together the vinegar, mustard, egg yolk, garlic, water, and salt. Add a few drops of the olive oil and blend or whisk to combine. Very slowly add the rest of both oils, blending or whisking constantly, until the aioli is emulsified. Stir in the lemon zest, juice, and dill, and check the seasoning, adding more salt or lemon juice as needed. The aioli will keep in the refrigerator for up to five days.

    Published with permission from Roberta's Cookbook.