PANTRYFLEX

blend · aioli

NATIONAL AWARD WINNERPrep 10 min

Caperwharf 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: Salt 5 ml, Lemon Juice 30 ml, Canola Oil 240 ml, Tabasco 5 ml
Salt 5 mlLemon Juice 30 mlCanola Oil 240 mlTabasco 5 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Salt — 1 tsp kosher salt (5 ml)
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Canola Oil — 1 cup canola oil (240 ml)
  • Tabasco — Tabasco to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Caperwharf 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

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First run is small.

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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 Tabasco Aioli.

Adapted from a Barton Seaver recipe (Barton Seaver / Alaska Seafood (grilled king crab…)).

More from this kitchen

FAQ

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 (grilled king crab…) (published as “Tabasco Aioli”). Full citation lives in Provenance.

Companion jar