From José Andrés's kitchen · minibar by José Andrés, Washington
shake · egg emulsion
★ STARRED KITCHENSaigon Allioli A
From a starred kitchen & national award winner
Ratio
LEMON JUICE 3OLIVE OIL 360
Ingredients
- GARLIC20 g
- SALT0.5 g
- LEMON JUICE2.5 ml
- OLIVE OIL360 ml
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
Originally published as Allioli a la Catalana.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Food & Wine / José Andrés (published as “Allioli a la Catalana”). Full citation lives in Provenance.