blend · aioli
AWARDED KITCHENPrep 10 minCedardepot Aioli
Independent adaptation of a publicly published Ana Castro recipe. Not affiliated with, sponsored by, or endorsed by Ana Castro.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Apple Cider — 4 cups apple cider (960 ml)
- Guajillo Chile — 2 guajillo chiles seeded
- Arbol Chile — 3 chiles de arbol seeds on
- Prunes — 1 cup prunes (240 ml)
- Lemon Juice — Juice of 2 lemons (60 ml)
- Egg — 1 whole egg + 1 egg yolk
- Neutral Oil — 3 cups neutral oil like canola (720 ml)
- Salt — a large pinch of salt (3 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cedardepot Aioli wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
- Sumachall Aioli★ STARRED KITCHEN
- Sumacquay AioliNATIONAL AWARD WINNER
- Saffronrow AioliNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ana Castro. Mexican / New Orleans. Cited awards include: Food & Wine Best New Chef 2022.
Originally published as Prune Aioli.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Ana Castro / California Prunes (sunchoke tostadas; re-eligible under §1 v2 2026-07-18) (published as “Prune Aioli”). Full citation lives in Provenance.