blend · aioli
★ STARRED KITCHENPrep 10 minRidgefield Aioli
Independent adaptation of a publicly published Peter Gilmore recipe. Not affiliated with, sponsored by, or endorsed by Peter Gilmore.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 4 garlic cloves
- Egg Yolk — 1 egg yolk
- Fenugreek — pinch fenugreek leaf (0.5 g)
- Olive Oil — 60 ml olive oil
- Vegetable Oil — 60 ml neutral oil
- Lemon Juice — lemon juice to taste
- Salt — salt (2 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
Ridgefield 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:
2 kitchens · 4 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Peter Gilmore works in Australian fine dining at Quay; credentials include Michelin (Quay, Sydney).
Originally published as Garlic Aioli (Garden Cauliflower).
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 Peter Gilmore / SBS (garden cauliflower fritters; co-credit Analiese Gregory) (published as “Garlic Aioli (Garden Cauliflower)”). Full citation lives in Provenance.