blend · egg emulsion
★ STARRED KITCHENPrep 10 minLinenrail Alioli
Independent adaptation of a publicly published Marc Segarra recipe. Not affiliated with, sponsored by, or endorsed by Marc Segarra.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 2 garlic cloves
- Egg Yolk — 1 egg yolk
- Salt — salt (2 g)
- Olive Oil — ¼ cup olive oil (60 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.
Companion jar
Linenrail Alioli 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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- Modena Aioli★★★ KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Marc Segarra. Spanish. Cited awards include: Michelin 1* (Refectorio, Abadía Retuerta).
Originally published as Alioli.
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 Marc Segarra / Vogue (Abadía Retuerta) (published as “Alioli”). Full citation lives in Provenance.