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; about ¼ tsp (2 g) Salt; ⅛ tsp (0.3 g) Cayenne

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

DIP · MEZZE & SEAFOOD

A dip for mezze & seafood.

Ana Sortun's orange aioli for mezze and seafood.

On the jar

AIOLI

Method: shake
Yield: about 1¼ cups
Ingredients: 8
Jar batch: 0.8× recipe

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Ratio

MAYO 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)
Saltabout ¼ tsp (2 g)
Cayenne⅛ tsp (0.3 g)

Method

Pour to the lines in order (bottom → top): MAYO, OLIVE OIL, LEMON JUICE.
Season to finish: GARLIC (¾ clove), ORANGE ZEST (about ¾ tsp), SALT (to taste), CAYENNE (to taste), DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

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 · 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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.8× 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 Ana Sortun / Food & Wine (published as “Orange Aioli”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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