PANTRYFLEX

blend · aioli

★★★ KITCHENPrep 10 min

Slatestreet 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: Parsley 100 ml, Lemon Juice 8 ml, Rapeseed Oil 100 ml
Parsley 100 mlLemon Juice 8 mlRapeseed Oil 100 ml

Ingredients

  • Garlic — 4 unpeeled garlic cloves, soft-fried ~10 min in a little of the oil until caramelised (not burnt); cool; peel
  • Egg Yolk — 1 egg yolk
  • Parsley — 1 dl picked parsley (100 ml)
  • Lemon Juice — 1–2 tsk lemon juice (7.5 ml)
  • Rapeseed Oil — 1 dl neutral rapeseed oil (100 ml)

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

Slatestreet 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:

3 kitchens · 6 stars · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Roasted Garlic–Parsley Aioli.

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 “Roasted Garlic–Parsley Aioli”). Full citation lives in Provenance.

Companion jar