PANTRYFLEX

shake · aioli

NATIONAL AWARD WINNERPrep 5 min

Sumacquay Aioli

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

Ratio by volume: Orange Zest 5 ml, Dijon Mustard 5 ml, Mayo 240 ml, Olive Oil 60 ml, Lemon Juice 15 ml
Orange Zest 5 mlDijon Mustard 5 mlMayo 240 mlOlive Oil 60 mlLemon Juice 15 ml

Ingredients

  • Garlic — 1 large garlic clove, minced
  • Orange Zest — 1 tsp finely grated orange zest (5 ml)
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Mayo — 1 cup mayonnaise (240 ml)
  • Olive Oil — ¼ cup EVOO (60 ml)
  • Lemon Juice — 1 Tbsp fresh lemon juice (15 ml)
  • Salt — salt (2 g)
  • Cayenne — cayenne (0.3 g)

Method

  1. Pour to the lines in order (bottom → top): Orange Zest, Dijon Mustard, Mayo, Olive Oil, Lemon Juice.
  2. Add finishing notes: Garlic, Salt, Cayenne.
  3. 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.

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Provenance

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

Originally published as Orange Aioli.

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

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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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