From James Beard's kitchen · James Beard Cooking School / household kitchen, New York
stove · herb sauce
NATIONAL AWARD WINNERSablepass Aglio E
From a national-award-winning chef
Ratio
OLIVE OIL 80WATER 60
Ingredients
- OLIVE OIL80 ml
- GARLIC25 g
- SALT6 g
- RED PEPPER1 g
- PEPPER1 g
- PARSLEY10 g
- WATER60 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Portland-born American cook and teacher whose New York cooking school and cookbooks shaped mid-century American cuisine; namesake of the James Beard Foundation awards.
Originally published as Aglio e Olio Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 (adapted from Beard original) (published as “Aglio e Olio Sauce”). Full citation lives in Provenance.