shake · egg emulsion
NATIONAL AWARD WINNERPrep 5 minClassic Aïoli
Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.
SPREAD · VEGETABLES & SEAFOOD
In the published recipe, this is the spread for Barton Seaver.
Barton Seaver's classic aïoli for vegetables and seafood.
Ratio
Ingredients
- Egg Yolkabout 1 yolk (18 g)
- Garlic1 large clove grated
- Sherry Vinegar1 1/2 tsp (7.5 ml)
- Salt2 tsp (12 g)
- Vegetable Oil2 cups (480 ml)
- Water1 Tbsp (15 ml)
Method
- Pour to the lines in order (bottom → top): VEGETABLE OIL.
- Season to finish: EGG YOLK (½ yolk), GARLIC (½ clove), SALT (about 1 tsp), SHERRY VINEGAR (about ¾ tsp), WATER (about 1½ tsp).
- Cap the jar and shake until emulsified.
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Keep this recipe
It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
3 kitchens · 1 star · 3 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.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from James Beard Foundation (Barton Seaver) (published as “Classic Aïoli”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.