PANTRYFLEX

blend · aioli

★★★ KITCHENPrep 10 min

Fenneldock Aioli

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

A garlic emulsion for seafood and sandwiches.

Ratio

Ratio by volume: White Balsamic 5 ml, Lemon Juice 15 ml, Hot Mustard 3 ml, Vegetable Oil 250 ml
White Balsamic 5 mlLemon Juice 15 mlHot Mustard 3 mlVegetable Oil 250 ml

Ingredients

  • Garlic — 4–6 Knoblauchzehen
  • Egg Yolk — 4 Eigelbe
  • Salt — Salz (2 g)
  • Pepper — Pfeffer (0.5 g)
  • White Balsamic — 1 TL weißer Aceto Balsamico (5 ml)
  • Lemon Juice — 1 EL Zitronensaft (15 ml)
  • Hot Mustard — ½ TL feinwürziger Senf (2.5 ml)
  • Vegetable Oil — 250 ml Keimöl

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

Fenneldock 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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First run is small.

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Provenance

Christian Jürgens. Modern German / Alpine. Cited awards include: Michelin 3* (Überfahrt); Le Chef orbit.

Originally published as Aioli.

Adapted from a Christian Jürgens recipe (Christian Jürgens / Abendzeitung München (Fondue)).

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 Christian Jürgens / Abendzeitung München (Fondue) (published as “Aioli”). Full citation lives in Provenance.

Companion jar