blend · aioli
NATIONAL AWARD WINNERPrep 10 minCaperquay Aioli
Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Egg Yolk — 1 large egg yolk
- Smoked Paprika — 1 Tbsp smoked sweet paprika (15 ml)
- Lemon Juice — 2 Tbsp lemon juice (30 ml)
- Sherry Vinegar — 1 tsp sherry vinegar (5 ml)
- Garlic — 1 clove garlic
- Salt — kosher salt (2 g)
- Canola Oil — 2 cups canola oil (480 ml)
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
Caperquay 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:
2 kitchens · 3 stars · 2 national awards
- Caperrow AioliNATIONAL AWARD WINNER
- Provençal AioliNATIONAL AWARD WINNER
- Citrus–Olive Oil Seafood SauceNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.
Originally published as Smoked Paprika 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 Barton Seaver / Alaska Seafood (surimi stuffed avocados…) (published as “Smoked Paprika Aioli”). Full citation lives in Provenance.