shake · egg emulsion
NATIONAL AWARD WINNERPrep 5 minGarlic Aioli
Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.
SPREAD · TOMATOES & VEGETABLES
In the published recipe, this is the spread for heirloom tomato salad. The same recipe pairs it with Shallot-Garlic Vinaigrette, the tomato vinaigrette.
Alice Waters' garlic aioli for tomatoes and vegetables.
Ratio
Ingredients
- Garlic2 or 3 small cloves
- Saltpinch (0.5 g)
- Egg Yolkabout 1 yolk (18 g)
- Water1/2 tsp (2.5 ml)
- Olive Oil1 cup (240 ml)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add by count: 2½ CLOVES GARLIC, 1 EGG YOLK.
- Season to finish: SALT (a pinch), WATER (about ½ tsp).
- Cap the jar and shake until emulsified.
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It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
3 kitchens · 3 national awards
- Garlic AioliNATIONAL AWARD WINNEROn the jar: AIOLI
- AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC
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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).
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Alice Waters / TODAY (published as “Aioli (mortar)”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.