Rhubarb Aioli

Name: Rhubarb Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 1 lb rhubarb stalks, sliced ½-inch thick (454 g) Rhubarb; 3 cups water (720 ml) Water; ½ cup white wine (120 ml) White Wine; ½ cup honey (120 ml) Honey; about 3 yolks (54 g) Egg Yolk; 1 clove garlic Garlic; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1½ cup canola oil (360 ml) Canola Oil; 1½ Tbsp (22 ml) Lemon Juice; 1 tsp salt (5 ml) Salt

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

SPREAD · GRILLED VEGETABLES & SEAFOOD & SPRING PLATES

A spread for grilled vegetables & seafood & spring plates.

Paley's rhubarb aioli.

On the jar

CITRUS-HONEY

Method: stove
Yield: about 2 cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Water 720 mlWhite Wine 120 mlHoney 120 mlDijon Mustard 5 mlCanola Oil 360 mlLemon Juice 22 ml

Ingredients

Rhubarb1 lb rhubarb stalks, sliced ½-inch thick (454 g)
Water3 cups water (720 ml)
White Wine½ cup white wine (120 ml)
Honey½ cup honey (120 ml)
Egg Yolkabout 3 yolks (54 g)
Garlic1 clove garlic
Dijon Mustard1 tsp Dijon mustard (5 ml)
Canola Oil1½ cup canola oil (360 ml)
Lemon Juice1½ Tbsp (22 ml)
Salt1 tsp salt (5 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Rhubarb Aioli wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Vitaly Paley works in Pacific Northwest / French technique at Paley's Place; credentials include James Beard Best Chef: Northwest 2005 (Paley's Place).

Adapted from a Vitaly Paley recipe (Vitaly Paley / Portland Monthly).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Vitaly Paley / Portland Monthly (published as “Rhubarb Aioli”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar