PANTRYFLEX

On the jar: Coralrail Citrus-Honey

stove · egg emulsion

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Rhubarb Aioli

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

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Water 720 ml, White Wine 120 ml, Honey 120 ml, Dijon Mustard 5 ml, Canola Oil 360 ml, Lemon Juice 22 ml, Salt 5 ml
Water 720 mlWhite Wine 120 mlHoney 120 mlDijon Mustard 5 mlCanola Oil 360 mlLemon Juice 22 ml

Ingredients

  • Rhubarb — 454 g
  • Water — 720 ml
  • White Wine — 120 ml
  • Honey — 120 ml
  • Egg Yolk — 54 g
  • Garlic — 5 g
  • Dijon Mustard — 5 ml
  • Canola Oil — 360 ml
  • Lemon Juice — 22 ml
  • Salt — 5 ml

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Vitaly Paley works in Pacific Northwest / French technique at Paley's Place; credentials include James Beard Best Chef: Northwest 2005 (Paley's Place).

Adapted from a Vitaly Paley recipe (Vitaly Paley / Portland Monthly).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vitaly Paley / Portland Monthly (published as “Rhubarb Aioli”). Full citation lives in Provenance.