PANTRYFLEX

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Saigon Allioli A

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

José Andrés's Saigon Allioli A, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 3 ml, Olive Oil 360 ml
Lemon Juice 3 mlOlive Oil 360 ml

Ingredients

  • Garlic — 4 cloves
  • Salt — pinch (0.5 g)
  • Lemon Juice — 1/2 tsp (2.5 ml)
  • Olive Oil — 1 1/2 cups Spanish EVOO (360 ml)

Method

  1. Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
  2. Add finishing notes: Garlic, Salt.
  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

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Allioli a la Catalana.

Adapted from a José Andrés recipe (Food & Wine / José Andrés).

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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 Food & Wine / José Andrés (published as “Allioli a la Catalana”). Full citation lives in Provenance.

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