PANTRYFLEX

blend · aioli

★★★ KITCHENPrep 10 min

Slateroom Aioli

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

A garlic emulsion for seafood and sandwiches.

Ratio

Ratio by volume: Olive Oil 100 ml, Lemon Juice 15 ml
Olive Oil 100 mlLemon Juice 15 ml

Ingredients

  • Garlic — ½ whole garlic head, roast 200°C ~30 min
  • Lemon — 1 lemon, cut + grill cut-side down until charred/caramelised
  • Egg Yolk — 1 egg yolk
  • Olive Oil — 1 dl olive oil (100 ml)
  • Lemon Juice — lemon juice + salt to finish (15 ml)
  • Salt — salt (2 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Slateroom 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:

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Provenance

Björn Frantzén — published sauce recipes in the PantryFlex catalog. Michelin 3* (Restaurant Frantzén).

Originally published as Lemon Aioli (Roast Garlic + Grilled Lemon).

Adapted from a Björn Frantzén recipe (Björn Frantzén / Café.se (Glöd)).

More from this kitchen

FAQ

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?

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 Björn Frantzén / Café.se (Glöd) (published as “Lemon Aioli (Roast Garlic + Grilled Lemon)”). Full citation lives in Provenance.

Companion jar