blend · aioli
★ STARRED KITCHENPrep 10 minBloombridge Aioli
Independent adaptation of a publicly published Antonio Buono recipe. Not affiliated with, sponsored by, or endorsed by Antonio Buono.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 1 garlic clove
- Sunflower Oil — 250 ml sunflower oil
- Egg — 1 egg, cooked at 60°C
- Cider Vinegar — 10 g apple vinegar
- Soy Milk — 30 g soy milk
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
Bloombridge 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
Antonio Buono. Italian contemporary. Cited awards include: Michelin 1* (Casa Buono).
Originally published as 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 Antonio Buono / Identità Golose (carpaccio di zucchina trombetta, aioli e lattuga di mare, Casa Buono) (published as “Aioli”). Full citation lives in Provenance.