Roasted Garlic Chilli Jam Aioli

Name: Roasted Garlic Chilli Jam Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: 1 head, roasted, plus 1/3 raw clove, grated Garlic; 1/3 whole egg (17 ml) Egg; about ½ yolk (12.36 g) Egg Yolk; ⅔ cup (160 ml) Olive Oil; ⅔ cup (160 ml) Olive Oil; 1/3 lemon, juice of (15 ml) Lemon Juice; 50 g Chili Jam; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Nieves Barragán Mohacho recipe. Not affiliated with, sponsored by, or endorsed by Nieves Barragán Mohacho.

SPREAD · MONKFISH TEMPURA & FRIED FISH

A spread for monkfish tempura & fried fish.

Barragán's roasted garlic chilli jam aioli.

On the jar

AIOLI

Method: blend
Yield: about 1¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Egg 17 mlEgg Yolk 12 mlOlive Oil 160 mlOlive Oil 160 mlLemon Juice 15 ml

Ingredients

Garlic1 head, roasted, plus 1/3 raw clove, grated
Egg1/3 whole egg (17 ml)
Egg Yolkabout ½ yolk (12.36 g)
Olive Oil⅔ cup (160 ml)
Olive Oil⅔ cup (160 ml)
Lemon Juice1/3 lemon, juice of (15 ml)
Chili Jam50 g
Saltto taste
Pepperto taste

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 Garlic Chilli Jam 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 · 4 national awards

Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nieves Barragán Mohacho works in Spanish / Basque in London at Sabor; credentials include Michelin 1* (Sabor, London); Michelin 1* (Barrafina, London, as executive chef).

Originally published as Roasted Garlic & Chilli Jam Aioli.

Adapted from a Nieves Barragán Mohacho recipe (Nieves Barragán Mohacho / Great British Chefs).

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 Nieves Barragán Mohacho / Great British Chefs (published as “Roasted Garlic & Chilli Jam 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