Roasted Garlic & Chilli Jam Aioli

Name: Roasted Garlic & Chilli Jam Aioli
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Mediterranean
Ingredients: 30 g Garlic; 17 ml Egg; 12 ml Egg Yolk; 160 ml Pomace Oil; 160 ml Olive Oil; 15 ml Lemon Juice; 50 g Chilli Jam; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Nieves Barragán Mohacho recipe. Not affiliated with, sponsored by, or endorsed by Nieves Barragán Mohacho.

Aioli from a starred kitchen.

Ratio

Egg 17 mlEgg Yolk 12 mlPomace Oil 160 mlOlive Oil 160 mlLemon Juice 15 ml

Ingredients

Garlic — 30 g
Egg — 17 ml
Egg Yolk — 12 ml
Pomace Oil — 160 ml
Olive Oil — 160 ml
Lemon Juice — 15 ml
Chilli Jam — 50 g
Salt — to taste
Pepper — to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Nieves Barragán Mohacho works in Spanish / Basque in London at Sabor; credentials include Michelin 1* (Sabor, London); Michelin 1* (Barrafina, London, as executive chef).

Adapted from a Nieves Barragán Mohacho recipe (Nieves Barragán Mohacho / Great British Chefs).

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 Nieves Barragán Mohacho / Great British Chefs (published as “Roasted Garlic & Chilli Jam Aioli”). Full citation lives in Provenance.