From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · egg emulsion
NATIONAL AWARD WINNERYucatán Aioli
From a national-award-winning chef
Ratio
WATER 3OLIVE OIL 240
Ingredients
- GARLIC12 g
- SALT0.5 g
- EGG YOLK18 g
- WATER2.5 ml
- OLIVE OIL240 ml
Method
- Pour to the lines in order (bottom → top): WATER, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, EGG YOLK.
- Cap the jar and shake until emulsified.
Provenance
Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.
Originally published as Aioli (mortar).
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 Alice Waters / TODAY (published as “Aioli (mortar)”). Full citation lives in Provenance.