blend · egg emulsion
AWARDED KITCHENPrep 10 minIronwharf Catalan Aïoli
Independent adaptation of a publicly published Katie Button recipe. Not affiliated with, sponsored by, or endorsed by Katie Button.
A chef-cited egg emulsion from the catalog.
Ratio
Ingredients
- Egg — 1 large egg
- Garlic — 1 garlic clove, peeled, trimmed, and smashed
- Lemon Juice — 1 1/4 tsp fresh lemon juice (6.25 ml)
- Salt — 1/4 tsp kosher salt (1.25 ml)
- Vegetable Oil — 1 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.
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Companion jar
Ironwharf 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:
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Provenance
Katie Button — published sauce recipes in the PantryFlex catalog. Food & Wine Best New Chef 2015.
Originally published as Catalan Aïoli.
More from this kitchenFAQ
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?
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 Katie Button / Food & Wine (squid ink pasta Catalan aïoli) (published as “Catalan Aïoli”). Full citation lives in Provenance.