blend · aioli
CHAMPION CHEFPrep 10 minOliveroom Aioli
Independent adaptation of a publicly published Paul Moran recipe. Not affiliated with, sponsored by, or endorsed by Paul Moran.
From a champion chef's kitchen.
Ratio
Ingredients
- Mussel — 500g Quadra island honey mussels (meat after steaming)
- Dijon Mustard Mustard — 15g Dijon mustard
- Salt — a pinch of salt (1 g)
- Grapeseed Oil — 40 ml grape seed oil
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
Oliveroom 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 · 3 national awards
- Smokecourt AioliNATIONAL AWARD WINNER
- Copperquay AioliCHAMPION CHEF
- Saffronrow AioliNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Paul Moran. Canadian / Pacific Northwest foraged. Cited awards include: Top Chef Canada winner S7 (2019).
Originally published as Mussel 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 Moran / My VanCity Taste of Thursday (white asparagus; re-eligible under §1 v2 2026-07-18) (published as “Mussel Aioli”). Full citation lives in Provenance.