Pantry Aioli

Name: Pantry Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 1 cup aioli or quality mayonnaise (240 ml) Mayo; 3 tbsp chopped fresh dill (45 ml) Dill; 2 tbsp drained capers, chopped (30 ml) Capers; 1 tsp finely grated lemon zest (5 ml) Lemon; 2 tsp fresh lemon juice (10 ml) Lemon Juice; ½ tsp smoked sea salt (2.5 ml) Sea Salt; ¼ tsp smoked paprika (1.25 ml) Smoked Paprika; Hot sauce, to taste Hot Sauce; Freshly ground black pepper, to taste Pepper

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

SPREAD · CRAB CAKES & FRIED SEAFOOD

In the published recipe, this is the spread for crab cakes with Brussels sprouts slaw.

Blais's dill-caper aioli for crab cakes.

On the jar

AIOLI

Method: shake
Yield: about 1½ cups
Ingredients: 9

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Ratio

MAYO 240 ml

Ingredients

Mayo1 cup aioli or quality mayonnaise (240 ml)
Dill3 tbsp chopped fresh dill (45 ml)
Capers2 tbsp drained capers, chopped (30 ml)
Lemon1 tsp finely grated lemon zest (5 ml)
Lemon Juice2 tsp fresh lemon juice (10 ml)
Sea Salt½ tsp smoked sea salt (2.5 ml)
Smoked Paprika¼ tsp smoked paprika (1.25 ml)
Hot SauceHot sauce, to taste
PepperFreshly ground black pepper, to taste

Method

Pour to the lines in order (bottom → top): MAYO.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH DILL.
Season to finish: LEMON (about ¼ tsp), SEA SALT (about ½ tsp), SMOKED PAPRIKA (about ¼ tsp), HOT SAUCE (to taste), PEPPER (to taste), LEMON JUICE (about 2 tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 2 national awards

Pantry AioliCHAMPION CHEFOn the jar: AIOLI
Board AioliCHAMPION CHEFOn the jar: AIOLI
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Smoked Chili AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

Richard Blais. American / modernist. Cited awards include: Top Chef winner S8 All-Stars (2011).

Originally published as Charred Artichoke Dill–Caper Aioli.

Adapted from a Richard Blais recipe (Richard Blais / CBS THE Dish (*Try This at Home*)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Richard Blais / CBS THE Dish (*Try This at Home*) (published as “Charred Artichoke Dill–Caper Aioli”). Full citation lives in Provenance.

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