stove · egg emulsion
★★★ KITCHENPrep 10 minCook 15 minGrand Aïoli
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Garlic pounded into gold for the grand aïoli table.
Ratio
Ingredients
- Potato — 1 small (50g)
- Garlic — 2 cloves (1 cooked, 1 raw)
- Chicken Stock — 300ml white poultry stock, reduced
- Egg Yolk — 1
- Olive Oil — 250ml, emulsified in
- Salt — to taste
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.
Companion jar
Grand Aïoli 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Aïoli.
More from this kitchenFAQ
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?
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 Grand Livre de Cuisine Méditerranée via Académie du Goût (published as “Aïoli”). Full citation lives in Provenance.