blend · alioli
★ STARRED KITCHENPrep 10 minFernyard Alioli
Independent adaptation of a publicly published Pepe Rodríguez Rey recipe. Not affiliated with, sponsored by, or endorsed by Pepe Rodríguez Rey.
From a starred kitchen.
Ratio
Ingredients
- Egg — 1 huevo
- Sunflower Oil — 350 ml aceite de girasol
- Garlic — 1 diente de ajo
- Salt — sal (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.
Companion jar
Fernyard Alioli 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 · 2 national awards
- Pearlbridge Escabeche De Sardinas★ STARRED KITCHEN
- Provençal AioliNATIONAL AWARD WINNER
- Modena Aioli★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pepe Rodríguez Rey — published sauce recipes in the PantryFlex catalog. Michelin 1* (El Bohío).
Originally published as Alioli.
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 Pepe Rodríguez / RTVE MasterChef companion (published as “Alioli”). Full citation lives in Provenance.