Orange Aioli

Name: Orange Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (310 ml)
Cuisine: French Classic
Ingredients: 1 large garlic clove, minced Garlic; 1 tsp finely grated orange zest (5 ml) Orange Zest; 1 tsp Dijon (5 ml) Dijon Mustard; 1 cup mayonnaise (240 ml) Mayo; ¼ cup EVOO (60 ml) Olive Oil; 1 Tbsp fresh lemon juice (15 ml) Lemon Juice; salt (2 g) Salt; cayenne (0.3 g) Cayenne

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

A garlic emulsion for seafood and sandwiches.

Ratio

Orange Zest 5 mlDijon Mustard 5 mlMayo 240 mlOlive Oil 60 mlLemon Juice 15 ml

Ingredients

Garlic1 large garlic clove, minced
Orange Zest1 tsp finely grated orange zest (5 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Mayo1 cup mayonnaise (240 ml)
Olive Oil¼ cup EVOO (60 ml)
Lemon Juice1 Tbsp fresh lemon juice (15 ml)
Saltsalt (2 g)
Cayennecayenne (0.3 g)

Method

Pour to the lines in order (bottom → top): Orange Zest, Dijon Mustard, Mayo, Olive Oil, Lemon Juice.
Add finishing notes: Garlic, Salt, Cayenne.
Cap the jar and shake until emulsified.

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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.

3 kitchens · 2 stars · 2 national awards

Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Tahini RemouladeNATIONAL AWARD WINNEROn the jar: TAHINI
Gochujang Aioli★ STARRED KITCHENOn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

Ana Sortun works in Eastern Mediterranean / Turkish-inspired at Oleana; credentials include James Beard Best Chef: Northeast 2005 (Oleana).

Adapted from a Ana Sortun recipe (Ana Sortun / Food & Wine).

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 Ana Sortun / Food & Wine (published as “Orange Aioli”). Full citation lives in Provenance.

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