PANTRYFLEX

blend · aioli

CHAMPION CHEFPrep 10 min

Coppercourt Aïoli

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Olive Oil 109 ml
Olive Oil 109 ml

Ingredients

  • Garlic — 1 gousse d'ail écrasée
  • Potato — 30 g pommes de terre cuites et écrasées
  • Olive Oil — 100 g huile d'olive
  • Salt — sel (2 g)
  • Espelette — piment d'Espelette (0.5 g)
  • Saffron — 4 filaments de safran (0.1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coppercourt Aïoli 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 · 5 stars · 2 national awards

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First run is small.

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Provenance

Pierre Augé. French / Mediterranean. Cited awards include: Top Chef France winner S5 (2014).

Originally published as Aïoli (Voici Apéro).

Adapted from a Pierre Augé recipe (Pierre Augé / Voici (apéro card)).

More from this kitchen

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 — 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 Pierre Augé / Voici (apéro card) (published as “Aïoli (Voici Apéro)”). Full citation lives in Provenance.

Companion jar