Yucatán Aioli

Name: Yucatán Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 2 or 3 small cloves Garlic; pinch (0.5 g) Salt; 1 Egg Yolk; 1/2 tsp (2.5 ml) Water; 1 cup (240 ml) Olive Oil

Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters's Yucatán Aioli, from the published recipe.

Ratio

Water 3 mlOlive Oil 240 ml

Ingredients

Garlic — 2 or 3 small cloves
Salt — pinch (0.5 g)
Egg Yolk — 1
Water — 1/2 tsp (2.5 ml)
Olive Oil — 1 cup (240 ml)

Method

Pour to the lines in order (bottom → top): Water, Olive Oil.
Add finishing notes: Garlic, Salt, Egg Yolk.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Originally published as Aioli (mortar).

Adapted from a Alice Waters recipe (Alice Waters / TODAY).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alice Waters / TODAY (published as “Aioli (mortar)”). Full citation lives in Provenance.

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