PANTRYFLEX

shake · aioli

NATIONAL AWARD WINNERPrep 5 min

Smokefield Aioli

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

A garlic emulsion for seafood and sandwiches.

Ratio

Ratio by volume: Grapeseed Oil 360 ml, Soy Sauce 120 ml, Rice Vinegar 60 ml, Wasabi 45 ml, Sugar 30 ml, Shallot 30 ml, Yuzu 15 ml, Salt 3 ml, Ginger 3 ml, Garlic 1 ml, Pepper 1 ml, Mayo 180 ml
Grapeseed Oil 360 mlSoy Sauce 120 mlRice Vinegar 60 mlWasabi 45 mlSugar 30 mlShallot 30 ml

Ingredients

  • Grapeseed Oil — 1½ cups grapeseed oil (360 ml)
  • Soy Sauce — ½ cup Kikkoman Soy Sauce (120 ml)
  • Rice Vinegar — ¼ cup rice vinegar (60 ml)
  • Wasabi — 3 Tbsp wasabi paste (45 ml)
  • Sugar — 2 Tbsp sugar (30 ml)
  • Shallot — 2 Tbsp minced shallot (30 ml)
  • Yuzu — 1 Tbsp yuzu juice (15 ml)
  • Salt — ½ tsp salt (2.5 ml)
  • Ginger — ½ tsp microplaned ginger (2.5 ml)
  • Garlic — ¼ tsp microplaned garlic (1.25 ml)
  • Pepper — ¼ tsp pepper (1.25 ml)
  • Mayo — ¾ cup mayonnaise (180 ml)

Method

  1. Pour to the lines in order (bottom → top): Grapeseed Oil, Soy Sauce, Rice Vinegar, Wasabi, Sugar, Shallot, Yuzu, Salt, Ginger, Garlic, Pepper, Mayo.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Tim Cushman. Japanese-American / Boston. Cited awards include: James Beard Best Chef: Northeast 2012 (o ya).

Originally published as Yuzu Aioli.

Adapted from a Tim Cushman recipe (Tim Cushman / Kikkoman Foodservice lobster salad).

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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?

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 Tim Cushman / Kikkoman Foodservice lobster salad (published as “Yuzu Aioli”). Full citation lives in Provenance.

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