From James Beard's kitchen · James Beard Cooking School / household kitchen, New York
shake · egg emulsion
NATIONAL AWARD WINNERBasque Aioli
From a national-award-winning chef
Ratio
OLIVE OIL 360
Ingredients
- OLIVE OIL360 ml
- SALT6 g
- EGG YOLK36 g
- GARLIC15 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add finishing notes: SALT, EGG YOLK, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.
Originally published as Aïoli.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from James Beard Foundation (published as “Aïoli”). Full citation lives in Provenance.