Catalan Aïoli

Name: Catalan Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: Mediterranean
Ingredients: 1 large egg Egg; 1 garlic clove, peeled, trimmed, and smashed Garlic; 1 1/4 tsp fresh lemon juice (6.25 ml) Lemon Juice; 1/4 tsp kosher salt (1.25 ml) Salt; 1 cup blended oil, or 1/2 cup canola oil plus 1/2 cup olive oil (240 ml) Vegetable Oil

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

SPREAD · PASTA & SEAFOOD

In the published recipe, this is the spread for squid ink pasta.

Button's Catalan aïoli for squid ink pasta.

On the jar

CATALAN

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 6 mlSalt 1 mlVegetable Oil 240 ml

Ingredients

Egg1 large egg
Garlic1 garlic clove, peeled, trimmed, and smashed
Lemon Juice1 1/4 tsp fresh lemon juice (6.25 ml)
Salt1/4 tsp kosher salt (1.25 ml)
Vegetable Oil1 cup blended oil, or 1/2 cup canola oil plus 1/2 cup olive oil (240 ml)

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.

Get Catalan Aïoli + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Catalan Aïoli wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Katie Button — published sauce recipes in the PantryFlex catalog. Food & Wine Best New Chef 2015.

Adapted from a Katie Button recipe (Katie Button / Food & Wine (squid ink pasta Catalan aïoli)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Katie Button / Food & Wine (squid ink pasta Catalan aïoli) (published as “Catalan Aïoli”). Full citation lives in Provenance.

Companion jar