PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Provençal Aioli

Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.

Barton Seaver's Provençal Aioli, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 8 ml, Vegetable Oil 480 ml, Water 15 ml
Sherry Vinegar 8 mlVegetable Oil 480 mlWater 15 ml

Ingredients

  • Egg Yolk — 1
  • Garlic — 1 large clove grated
  • Sherry Vinegar — 1 1/2 tsp (7.5 ml)
  • Salt — 2 tsp (12 g)
  • Vegetable Oil — 2 cups (480 ml)
  • Water — 1 Tbsp (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Vegetable Oil, Water.
  2. Add finishing notes: Egg Yolk, Garlic, Salt.
  3. Cap the jar and shake until emulsified.

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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 Classic Aïoli.

Adapted from a recipe published by Barton Seaver in James Beard Foundation (Barton Seaver).

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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 James Beard Foundation (Barton Seaver) (published as “Classic Aïoli”). Full citation lives in Provenance.

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