Roasted Sofrito Aioli

Name: Roasted Sofrito Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: 1/2 cup olive oil (120 ml) Olive Oil; about 1½ tomatoes (240 g) Tomato; about 2½ onions (300 g) Onion; 12 garlic cloves, chopped Garlic; about 2 jalapenoes (30 g) Jalapeno; 1 sprig of cilantro (5 g) Cilantro; 1 Tbsp hot smoked paprika (15 ml) Smoked Paprika; juice of 1 lime (30 ml) Lime Juice; about 3 yolks (54 g) Egg Yolk; 1 1/2 cups canola oil (360 ml) Canola Oil; ½ tsp (3 g) Salt

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

SPREAD · POTATO TOSTONES & FRIED POTATOES

In the published recipe, this is the spread for potato tostones.

The spread from Onwuachi's potato tostones.

On the jar

AIOLI

Method: blend
Yield: about 2½ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Olive Oil 120 mlSmoked Paprika 15 mlLime Juice 30 mlCanola Oil 360 ml

Ingredients

Olive Oil1/2 cup olive oil (120 ml)
Tomatoabout 1½ tomatoes (240 g)
Onionabout 2½ onions (300 g)
Garlic12 garlic cloves, chopped
Jalapenoabout 2 jalapenoes (30 g)
Cilantro1 sprig of cilantro (5 g)
Smoked Paprika1 Tbsp hot smoked paprika (15 ml)
Lime Juicejuice of 1 lime (30 ml)
Egg Yolkabout 3 yolks (54 g)
Canola Oil1 1/2 cups canola oil (360 ml)
Salt½ tsp (3 g)

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

Roasted Sofrito Aioli 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 · 3 national awards

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Provenance

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Adapted from a Kwame Onwuachi recipe (Kwame Onwuachi / CBS News The Dish (potato tostones)).

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 Kwame Onwuachi / CBS News The Dish (potato tostones) (published as “Roasted Sofrito Aioli”). 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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar