Aïoli

Name: Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: ¼ tasse (62 ml) peeled garlic (~10–15 cloves) Garlic; 1 c. à table Dijon (15 ml) Dijon Mustard; 3 egg yolks Egg Yolk; 1 tasse (250 ml) olive oil Olive Oil; 3 c. à table (45 ml) lemon juice Lemon Juice; salt (3 g) Salt; pepper (0.5 g) Pepper

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

Jérôme Ferrer's Aïoli, from the published recipe.

Ratio

Dijon Mustard 15 mlOlive Oil 250 mlLemon Juice 45 ml

Ingredients

Garlic — ¼ tasse (62 ml) peeled garlic (~10–15 cloves)
Dijon Mustard — 1 c. à table Dijon (15 ml)
Egg Yolk — 3 egg yolks
Olive Oil — 1 tasse (250 ml) olive oil
Lemon Juice — 3 c. à table (45 ml) lemon juice
Salt — salt (3 g)
Pepper — pepper (0.5 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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.

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 Jérôme Ferrer / La bible des sauces (published as “Aïoli”). Full citation lives in Provenance.