PANTRYFLEX

shake · aioli

NATIONAL AWARD WINNERPrep 5 min

Caperrow 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

Ratio by volume: Mayo 180 ml, Lemon Zest 23 ml, Lemon Juice 45 ml, Rosemary 15 ml, Garlic 15 ml
Mayo 180 mlLemon Zest 23 mlLemon Juice 45 mlRosemary 15 mlGarlic 15 ml

Ingredients

  • Mayo — ¾ cup mayonnaise (180 ml)
  • Lemon Zest — 1½ Tbsp minced lemon zest (22.5 ml)
  • Lemon Juice — 3 Tbsp fresh lemon juice (45 ml)
  • Rosemary — 3 tsp minced fresh rosemary (15 ml)
  • Garlic — 1 Tbsp minced fresh garlic (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Lemon Zest, Lemon Juice, Rosemary, Garlic.
  2. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

2 kitchens · 0 stars · 2 national awards

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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 Rosemary–Lemon Aioli.

Adapted from a Barton Seaver recipe (Barton Seaver / Alaska Seafood (salmon sliders…)).

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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 Barton Seaver / Alaska Seafood (salmon sliders…) (published as “Rosemary–Lemon Aioli”). Full citation lives in Provenance.

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