PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Basque Aioli

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

Basque aioli from a foundational American kitchen.

Ratio

Ratio by volume: Olive Oil 360 ml
Olive Oil 360 ml

Ingredients

  • Olive Oil — 1 1/2 cups (360 ml)
  • Salt — 1 tsp sea salt (6 g)
  • Egg Yolk — 2
  • Garlic — 3 cloves

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Salt, Egg Yolk, Garlic.
  3. Cap the jar and shake until emulsified.

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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

Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.

Originally published as Aïoli.

Adapted from a recipe published by James Beard in James Beard Foundation.

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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 James Beard Foundation (published as “Aïoli”). Full citation lives in Provenance.

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