blend · aioli
NATIONAL AWARD WINNERPrep 10 minThornrow Aioli
Independent adaptation of a publicly published Michelle Bernstein recipe. Not affiliated with, sponsored by, or endorsed by Michelle Bernstein.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Garlic — 2 garlic cloves, finely chopped
- Salt — pinch kosher salt (0.5 g)
- Egg Yolk — 2 egg yolks
- Olive Oil — 1 cup EVOO (240 ml)
- Lemon Juice — 1 tsp lemon juice (5 ml)
- Water — 1 tsp water (5 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
Thornrow 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:
2 kitchens · 3 stars · 2 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.
Originally published as Garlic Aioli.
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 Michelle Bernstein / Wine Spectator (cauliflower steaks with garlic aioli) (published as “Garlic Aioli”). Full citation lives in Provenance.