PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Glasscourt Aioli

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

Bobby Flay's Glasscourt Aioli, from the published recipe.

Ratio

Ratio by volume: Mayo 240 ml, Lime Juice 30 ml
Mayo 240 mlLime Juice 30 ml

Ingredients

  • Mayo — 1 cup (240 ml)
  • Garlic — 2 cloves smashed to paste with salt
  • Lime Juice — juice of 1 lime (30 ml)
  • Lemon Zest — zest of 1 lime (2 g)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Mayo, Lime Juice.
  2. Add finishing notes: Garlic, Lemon Zest, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 0 stars · 4 national awards

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Originally published as Garlic-Lime Aioli.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

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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?

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 Bobby Flay / Food Network (published as “Garlic-Lime Aioli”). Full citation lives in Provenance.

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