blend · aioli
NATIONAL AWARD WINNERPrep 10 minGlassfield Aioli
Independent adaptation of a publicly published Paul Kahan recipe. Not affiliated with, sponsored by, or endorsed by Paul Kahan.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Mayo — ½ cup mayonnaise (120 ml)
- Lemon Zest — ½ tsp finely grated lemon zest (2.5 ml)
- Lemon Juice — 1½ Tbsp fresh lemon juice (22.5 ml)
- Olive Oil — ¼ cup extra-virgin olive oil (60 ml)
- Salt — salt (2 g)
- Pepper — freshly ground pepper (0.5 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.
Companion jar
Glassfield 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 · 3 stars · 5 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
Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.
Originally published as Lemon 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 Paul Kahan / Food & Wine (soft-shell crabs; re-eligible under §1 v2 2026-07-18) (published as “Lemon Aioli”). Full citation lives in Provenance.