PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Sablerail Aioli

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

Aioli from a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 22 ml, Olive Oil 150 ml
Lemon Juice 22 mlOlive Oil 150 ml

Ingredients

  • Egg Yolk — 3 free-range egg yolks
  • Garlic — 4 garlic cloves
  • Lemon Juice — juice of half a lemon
  • Olive Oil — 150ml extra virgin olive oil
  • Saffron — 1 pinch of saffron (0.1 g)
  • Salt — salt (2 g)
  • Pepper — black pepper (0.5 g)

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

Sablerail 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:

4 kitchens · 6 stars · 1 national award

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Provenance

Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).

Originally published as Saffron Aioli.

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs (potato salad)).

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 Dominic Chapman / Great British Chefs (potato salad) (published as “Saffron Aioli”). Full citation lives in Provenance.

Companion jar