Rosemary-Lemon Aioli

Name: Rosemary-Lemon Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: ¾ cup mayonnaise (180 ml) Mayo; 1½ Tbsp minced lemon zest (22.5 ml) Lemon Zest; 3 Tbsp fresh lemon juice (45 ml) Lemon Juice; 3 tsp minced fresh rosemary (15 ml) Rosemary; 1 Tbsp minced fresh garlic (15 ml) Garlic

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

SPREAD · SALMON SLIDERS

In the published recipe, this is the spread for salmon sliders.

Barton Seaver's rosemary-lemon aioli for salmon sliders.

On the jar

AIOLI

Method: shake
Yield: about 1 cup
Ingredients: 5
Jar batch: 1.15× recipe

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Ratio

MAYO 180 mlLEMON JUICE 45 ml

Ingredients

Mayo¾ cup mayonnaise (180 ml)
Lemon Zest1½ Tbsp minced lemon zest (22.5 ml)
Lemon Juice3 Tbsp fresh lemon juice (45 ml)
Rosemary3 tsp minced fresh rosemary (15 ml)
Garlic1 Tbsp minced fresh garlic (15 ml)

Method

Pour to the lines in order (bottom → top): MAYO, LEMON JUICE.
Season to finish: LEMON ZEST (about 2½ tsp), ROSEMARY (about 1½ Tbsp), GARLIC (2 cloves).
Cap the jar and shake until emulsified.

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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 · 3 national awards

Rosemary-Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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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…)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.15× 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 Barton Seaver / Alaska Seafood (salmon sliders…) (published as “Rosemary–Lemon Aioli”). Full citation lives in Provenance.

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