On the jar: Sablerail Aioli
blend · mayo
★ STARRED KITCHENPrep 10 minSaffron Aioli
Independent adaptation of a publicly published Dominic Chapman recipe. Not affiliated with, sponsored by, or endorsed by Dominic Chapman.
Aioli from a starred kitchen.
Ratio
Ratio by volume: Lemon Juice 22 ml, Olive Oil 150 ml
Lemon Juice 22 mlOlive Oil 150 ml
Ingredients
- Egg Yolk — 3 free-range egg yolks
- Garlic — 4 garlic cloves
- Lemon Juice — juice of half a lemon
- Olive Oil — 150ml extra virgin olive oil
- Saffron — 1 pinch of saffron (0.1 g)
- Salt — salt (2 g)
- Pepper — black 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
Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).
More from this kitchenFAQ
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 Dominic Chapman / Great British Chefs (potato salad) (published as “Saffron Aioli”). Full citation lives in Provenance.