blend · aioli
★★★ KITCHENPrep 10 minBrickhouse Aioli
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Egg Yolk — 20 g Eigelb
- Sunflower Oil — 150 g Sonnenblumenöl
- Potato — 70 g Kartoffeln, gekocht
- Roasted Red Pe — 100 g Paprika, geschmort
- Fresh Chili — ½ Chili
- Saffron — 1 g Safran
- Chicken Stock — 1 dl Bouillon (100 ml)
- Lemon Juice — 10 g Zitronensaft + Abrieb
- Garlic — 4 g Knoblauch (thin-fry)
- Salt — 7,5 g Salz
- Cayenne — 1 g Cayenne
- Paprika — Paprikapulver
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
Brickhouse 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Safran-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 Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Safran-Aioli”). Full citation lives in Provenance.