PANTRYFLEX

shake · aioli

CHAMPION CHEFPrep 5 min

Copperquay Aioli

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Mayo 60 ml, Dijon Mustard 19 ml, White Vinegar 5 ml, Lemon Juice 8 ml
Mayo 60 mlDijon Mustard 19 mlWhite Vinegar 5 mlLemon Juice 8 ml

Ingredients

  • Mayo — ¼ cup mayonnaise (60 ml)
  • Dijon Mustard — 1¼ Tbsp Dijon mustard (18.75 ml)
  • Garlic — 1 clove of minced garlic
  • White Vinegar — 1 tsp white vinegar (5 ml)
  • Lemon Juice — 1½ tsp lemon juice (7.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Dijon Mustard, White Vinegar, Lemon Juice.
  2. Add finishing notes: Garlic.
  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.

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Provenance

Dale MacKay. Canadian / contemporary. Cited awards include: Top Chef Canada winner S1 (2011).

Originally published as Garlic–Mustard Aioli.

Adapted from a Dale MacKay recipe (Dale MacKay / Co-op food.crs (grilled asparagus; re-eligible under §1 v2 2026-07-18)).

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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 Dale MacKay / Co-op food.crs (grilled asparagus; re-eligible under §1 v2 2026-07-18) (published as “Garlic–Mustard Aioli”). Full citation lives in Provenance.

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