Aioli

Name: Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 2 slices stale bread Bread; 1 lemon (zest + juice) Lemon Zest; 1 lemon, juiced Lemon Juice; 2 garlic cloves Garlic; 200ml olive oil Olive Oil; salt (2 g) Salt; pepper (0.5 g) Pepper

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

Aioli from a starred kitchen.

Ratio

Lemon Juice 30 mlOlive Oil 200 ml

Ingredients

Bread — 2 slices stale bread
Lemon Zest — 1 lemon (zest + juice)
Lemon Juice — 1 lemon, juiced
Garlic — 2 garlic cloves
Olive Oil — 200ml olive oil
Salt — salt (2 g)
Pepper — pepper (0.5 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.

Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Originally published as Aioli (Bread-Bound).

Adapted from a Richard Corrigan recipe (Richard Corrigan / Great British Chefs).

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.

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 Corrigan / Great British Chefs (published as “Aioli (Bread-Bound)”). Full citation lives in Provenance.