From Barton Seaver's kitchen · Independent / cookbook & seafood advocacy, South Freeport
shake · egg emulsion
NATIONAL AWARD WINNERProvençal Aioli
From a national-award-winning chef
Ratio
SHERRY VIN 8VEG OIL 480WATER 15
Ingredients
- EGG YOLK18 g
- GARLIC6 g
- SHERRY VIN7.5 ml
- SALT12 g
- VEG OIL480 ml
- WATER15 ml
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, VEG OIL, WATER.
- Add finishing notes: EGG YOLK, GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.
Originally published as Classic Aïoli.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from James Beard Foundation (Barton Seaver) (published as “Classic Aïoli”). Full citation lives in Provenance.