blend · egg emulsion
★ STARRED KITCHENPrep 10 minSaffronlane Aioli
Independent adaptation of a publicly published Charlie Mitchell recipe. Not affiliated with, sponsored by, or endorsed by Charlie Mitchell.
Charlie Mitchell's Saffronlane Aioli, from the published recipe.
Ratio
Ingredients
- Egg Yolk — 45 g yolks (~2–3)
- Water — 37 g
- Salt — 4 g
- Garlic — 2 g microplaned
- Champagne — 11 g
- Canola Oil — 225 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.
Companion jar
Saffronlane Aioli wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 4 national awards
- Saffroncourt Honey Mustard★ STARRED KITCHEN
- Provençal MayoNATIONAL AWARD WINNER
- Piedmont Aioli★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.
Originally published as Champagne Vinegar Aioli.
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 Charlie Mitchell / All-Clad (published as “Champagne Vinegar Aioli”). Full citation lives in Provenance.