shake · aioli
CHAMPION CHEFPrep 5 minBoard Aioli
Independent adaptation of a publicly published Richard Blais recipe. Not affiliated with, sponsored by, or endorsed by Richard Blais.
From a champion chef's kitchen.
Ratio
Ingredients
- Mayo — 3 cups mayonnaise (720 ml)
- Paprika — ¼ cup hot paprika (60 ml)
- Lemon Juice — Juice of 1 lemon (reserve 1 tbsp for finish) (45 ml)
Method
- Pour to the lines in order (bottom → top): Mayo, Paprika, Lemon Juice.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 0 stars · 2 national awards
- Board AioliCHAMPION CHEF
- Pantry AioliCHAMPION CHEF
- Saffronrow AioliNATIONAL AWARD WINNER
- Caperrow AioliNATIONAL AWARD WINNER
First run is small.
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Provenance
Richard Blais. American / modernist. Cited awards include: Top Chef winner S8 All-Stars (2011).
Originally published as Paprika Mayonnaise Aioli (So Good Snap Peas).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Richard Blais / KATU AM Northwest (*So Good*) (published as “Paprika Mayonnaise Aioli (So Good Snap Peas)”). Full citation lives in Provenance.