12oz Sauces Recipe
Made-from-scratch aioli and chimichurri – these are the sauces we use on our sandwiches and Chef Bowls. Served in 12oz takeout containers.
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Ingredients
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Aioli
Chimichurri
Method
Aioli Preparation
- 1
Prepare the Garlic
Mince the garlic cloves finely and set aside.
- 2
Combine Ingredients
In a mixing bowl, whisk together the minced garlic, egg yolks, lemon juice, and Dijon mustard until well combined.
- 3
Emulsify the Aioli
Slowly drizzle in the vegetable oil while whisking continuously to emulsify the mixture until it thickens.
- 4
Season
Add salt and black pepper to taste, then mix well.
- 5
Store
Transfer the aioli to a 12oz takeout container and refrigerate until ready to use.
Chimichurri Preparation
- 6
Prepare the Herbs
Finely chop the fresh parsley and fresh oregano, and set aside.
- 7
Combine Ingredients
In a bowl, mix the chopped parsley, chopped oregano, minced garlic, red wine vinegar, and crushed red pepper flakes.
- 8
Add Olive Oil
Slowly whisk in the olive oil until the mixture is well combined.
- 9
Season
Add salt and black pepper to taste, then mix well.
- 10
Store
Transfer the chimichurri to a 12oz takeout container and refrigerate until ready to use.
