shake · aioli
NATIONAL AWARD WINNERPrep 5 minSaffronrow Aioli
Independent adaptation of a publicly published Michael Symon recipe. Not affiliated with, sponsored by, or endorsed by Michael Symon.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Mayo — 1 cup mayonnaise (240 ml)
- Cilantro — ½ cup finely chopped fresh cilantro (120 ml)
- Garlic — 1 clove garlic, grated
- Lime — Zest and juice of 1 lime
- Salt — Kosher salt (2 g)
- Pepper — freshly cracked black pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Mayo, Cilantro.
- Add finishing notes: Garlic, Lime, Salt, Pepper.
- 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.
2 kitchens · 0 stars · 1 national award
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First run is small.
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Provenance
Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.
Originally published as Lime–Cilantro Aioli.
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 Michael Symon / Food Network (Brown Butter Striped Bass…) (published as “Lime–Cilantro Aioli”). Full citation lives in Provenance.