PANTRYFLEX

shake · aioli

NATIONAL AWARD WINNERPrep 5 min

Caperyard Aioli

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

A garlic emulsion for seafood and sandwiches.

Ratio

Ratio by volume: Mayo 240 ml, Salt 5 ml, Lemon Juice 30 ml
Mayo 240 mlSalt 5 mlLemon Juice 30 ml

Ingredients

  • Mayo — 1 cup mayonnaise (240 ml)
  • Salt — 1 tsp kosher salt (5 ml)
  • Lemon Zest — lemon zest of 2 lemons
  • Lemon Juice — 2 Tbsp fresh lemon juice (30 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Salt, Lemon Juice.
  2. Add finishing notes: Salt, Lemon Zest.
  3. Cap the jar and shake until emulsified.

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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.

2 kitchens · 0 stars · 2 national awards

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Provenance

Dan Kluger works in Seasonal American / New York at ABC Kitchen; credentials include James Beard Best New Restaurant 2011 (ABC Kitchen, executive chef); Food & Wine Best New Chef 2012.

Originally published as Lemon Aioli.

Adapted from a Dan Kluger recipe (Dan Kluger / Food & Wine (next-level turkey burgers)).

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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 Dan Kluger / Food & Wine (next-level turkey burgers) (published as “Lemon Aioli”). Full citation lives in Provenance.

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