PANTRYFLEX

From Gordon Hamersley's kitchen · Hamersley's Bistro, Boston

blend · egg emulsion

NATIONAL AWARD WINNER

Cindermill Aioli

From a national-award-winning chef

Ratio

LEMON JUICE 23OLIVE OIL 240

Ingredients

  • GARLIC20 g
  • SALT3 g
  • EGG YOLK36 g
  • LEMON JUICE22.5 ml
  • SAFFRON0.1 g
  • OLIVE OIL240 ml
  • CAYENNE0.2 g

Method

  1. This one needs a blender — jar fill-lines aren’t the whole story yet.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Provenance

French-American chef of Hamersley's Bistro in Boston’s South End (closed 2014); James Beard Best Chef: Northeast. Roast chicken and shallot vinaigrette were signatures.

Originally published as Saffron Aioli.

Adapted from a recipe published by Gordon Hamersley in Food & Wine / Gordon Hamersley aioli (saffron variant of published).

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FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Food & Wine / Gordon Hamersley aioli (saffron variant of published) (published as “Saffron Aioli”). Full citation lives in Provenance.