blend · aioli
NATIONAL AWARD WINNERPrep 10 minTabasco Aioli
Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.
SPREAD · GRILLED KING CRAB
In the published recipe, this is the spread for grilled king crab.
Barton Seaver's Tabasco aioli for grilled king crab.
On the jar
AIOLI
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 5
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Salt1 tsp kosher salt (5 ml)
- Lemon Juicejuice of 1 lemon (30 ml)
- Canola Oil1 cup canola oil (240 ml)
- TabascoTabasco to taste
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Tabasco 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
- Rosemary-Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Citrus-Olive Oil Seafood SauceNATIONAL AWARD WINNEROn the jar: CITRUSOLIVE
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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?
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 (grilled king crab…) (published as “Tabasco Aioli”). 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.