shake · aioli
★ STARRED KITCHENPrep 5 minZestforge Aioli
Independent adaptation of a publicly published Joseph Flamm recipe. Not affiliated with, sponsored by, or endorsed by Joseph Flamm.
From a starred kitchen.
Ratio
Ingredients
- Mayo — 6 oz mayonnaise (177 ml)
- Veal Stock — 2 oz veal demi-glace (59 ml)
Method
- Pour to the lines in order (bottom → top): Mayo, Veal Stock.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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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First run is small.
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Provenance
Joseph Flamm. Italian-American / contemporary. Cited awards include: Michelin 1* (Spiaggia, Chicago — historical, exec chef); Top Chef S15 winner.
Originally published as Veal Demi Aioli (Tonno Vitelatto).
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?
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 Joseph Flamm / NBC Chicago (Café 5 Tonno Vitelatto, Top Chef S15 finale) (published as “Veal Demi Aioli (Tonno Vitelatto)”). Full citation lives in Provenance.