shake · egg emulsion
NATIONAL AWARD WINNERPrep 5 minAïoli
Independent adaptation of a publicly published James Beard recipe. Not affiliated with, sponsored by, or endorsed by James Beard.
SPREAD · VEGETABLES, COLD MEATS & FISH
A spread for vegetables, cold meats & fish.
James Beard's garlic aïoli for vegetables, cold meats, fish.
Ratio
Ingredients
- Olive Oil1 1/2 cups (360 ml)
- Salt1 tsp sea salt (6 g)
- Egg Yolkabout 2 yolks (36 g)
- Garlic3 cloves
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add by count: 1½ EGG YOLKS.
- Season to finish: SALT (about ¾ tsp), GARLIC (2 cloves).
- Cap the jar and shake until emulsified.
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Keep this recipe
It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
3 kitchens · 4 national awards
- AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
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- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
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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.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from James Beard Foundation (published as “Aïoli”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.