Roasted Sofrito Aioli

Name: Roasted Sofrito Aioli
Prep time: 10 min
Total time: 10 min
Yield: 600 ml
Cuisine: Latin
Ingredients: 120 ml Olive Oil; 240 g Tomato; 300 g Onion; 36 g Garlic; 30 g Jalapeno; 5 g Cilantro; 15 ml Smoked Paprika; 30 ml Lime Juice; 54 g Egg Yolk; 360 ml Canola Oil; 3 g Salt

Independent adaptation of a publicly published Kwame Onwuachi recipe. Not affiliated with, sponsored by, or endorsed by Kwame Onwuachi.

Aioli from a national-award-winning chef.

Ratio

Olive Oil 120 mlSmoked Paprika 15 mlLime Juice 30 mlCanola Oil 360 ml

Ingredients

Olive Oil — 120 ml
Tomato — 240 g
Onion — 300 g
Garlic — 36 g
Jalapeno — 30 g
Cilantro — 5 g
Smoked Paprika — 15 ml
Lime Juice — 30 ml
Egg Yolk — 54 g
Canola Oil — 360 ml
Salt — 3 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.

Provenance

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Adapted from a Kwame Onwuachi recipe (Kwame Onwuachi / CBS News The Dish (potato tostones)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Kwame Onwuachi / CBS News The Dish (potato tostones) (published as “Roasted Sofrito Aioli”). Full citation lives in Provenance.