Champagne Vinegar Aioli

Name: Champagne Vinegar Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 2½ yolks (45 g) Egg Yolk; about 2 Tbsp (37 ml) Water; about ¾ tsp (4 g) Salt; about ½ clove (2 g) Garlic; about 2 tsp (11 ml) Champagne; 1 cup (245 ml) Canola Oil

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

SPREAD · FRIES & SEAFOOD

A spread for fries & seafood. The same recipe pairs it with Honey-Aioli Dressing, the honey-mustard dressing.

Mitchell's champagne vinegar aioli for fries, seafood.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Water 37 mlChampagne 11 mlCanola Oil 245 ml

Ingredients

Egg Yolkabout 2½ yolks (45 g)
Waterabout 2 Tbsp (37 ml)
Saltabout ¾ tsp (4 g)
Garlicabout ½ clove (2 g)
Champagneabout 2 tsp (11 ml)
Canola Oil1 cup (245 ml)

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.

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Companion jar

Champagne Vinegar 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 · 4 stars · 5 national awards

Honey-Aioli Dressing★ STARRED KITCHENOn the jar: HONEY
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Charlie Mitchell recipe (Charlie Mitchell / All-Clad).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Charlie Mitchell / All-Clad (published as “Champagne Vinegar Aioli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar