PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Cedarpier Aioli

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

From a starred kitchen.

Ratio

Ratio by volume: Aquafaba 49 ml, Miso 30 ml, Dijon Mustard 5 ml, Rapeseed Oil 200 ml, Sherry Vinegar 5 ml
Aquafaba 49 mlMiso 30 mlDijon Mustard 5 mlRapeseed Oil 200 mlSherry Vinegar 5 ml

Ingredients

  • Aquafaba — 50g aquafaba
  • Miso — 2 tbsp miso (30 ml)
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Rapeseed Oil — 200ml rapeseed oil
  • Sherry Vinegar — 1 tsp sherry vinegar (5 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.

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Companion jar

Cedarpier Aioli wants a blender — make it from this page.

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Provenance

Chantelle Nicholson. Plant-forward British. Cited awards include: Michelin Green Star (Apricity); 1* Tredwells hist..

Originally published as Miso Aioli.

Adapted from a Chantelle Nicholson recipe (Chantelle Nicholson / The Wordrobe (illy partnership; same feature)).

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 Chantelle Nicholson / The Wordrobe (illy partnership; same feature) (published as “Miso Aioli”). Full citation lives in Provenance.

Companion jar