PANTRYFLEX

blend · egg emulsion

NATIONAL AWARD WINNERPrep 10 min

Glasspass Aioli

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

Ina Garten's Glasspass Aioli, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 90 ml, Vegetable Oil 480 ml, Olive Oil 240 ml
Lemon Juice 90 mlVegetable Oil 480 mlOlive Oil 240 ml

Ingredients

  • Egg Yolk — 4 extra-large
  • Lemon Juice — 6 Tbsp (90 ml)
  • Garlic — 1 tsp minced (5 g)
  • Salt — 2 Tbsp kosher (36 g)
  • Pepper — 2 tsp (4 g)
  • Vegetable Oil — 2 cups (480 ml)
  • Olive Oil — 1 cup (240 ml)
  • Basil — 1 cup chopped (30 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

Glasspass 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:

3 kitchens · 3 stars · 5 national awards

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Provenance

American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.

Originally published as Basil Mayonnaise.

Adapted from a Ina Garten recipe (Barefoot Contessa / Food Network).

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 Barefoot Contessa / Food Network (published as “Basil Mayonnaise”). Full citation lives in Provenance.

Companion jar