Garlic Lemon Juice Aioli

Name: Garlic Lemon Juice Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 5 cloves garlic Garlic; about 4 yolks (72 g) Egg Yolk; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1 tsp white balsamic vinegar (5 ml) White Balsamic; 1 Tbsp lemon juice (15 ml) Lemon Juice; 1/2 tsp mustard (2.5 ml) Hot Mustard; 1 cup + 2 tsp vegetable oil (250 ml) Vegetable Oil

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

DIP · FONDUE, VEGETABLES & MEATS

In the published recipe, this is the dip for fondue.

Christian Jürgens's garlic aioli for fondue.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

White Balsamic 5 mlLemon Juice 15 mlHot Mustard 3 mlVegetable Oil 250 ml

Ingredients

Garlic5 cloves garlic
Egg Yolkabout 4 yolks (72 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
White Balsamic1 tsp white balsamic vinegar (5 ml)
Lemon Juice1 Tbsp lemon juice (15 ml)
Hot Mustard1/2 tsp mustard (2.5 ml)
Vegetable Oil1 cup + 2 tsp vegetable oil (250 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.

Get Garlic Lemon Juice Aioli + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Garlic Lemon Juice 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:

3 kitchens · 6 stars · 2 national awards

Apple-Orange-Sauce★★★ KITCHENOn the jar: APPLE-ORANGE
Exotic-Poultry-Salad Dressing★★★ KITCHENOn the jar: GINGER-SOY
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Christian Jürgens. Modern German / Alpine. Cited awards include: Michelin 3* (Überfahrt); Le Chef orbit.

Originally published as Aioli.

Adapted from a Christian Jürgens recipe (Christian Jürgens / Abendzeitung München (Fondue)).

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 Christian Jürgens / Abendzeitung München (Fondue) (published as “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