On the jar: Olivepass Aïoli À L’huile
blend · aioli
★ STARRED KITCHENPrep 10 minOlivepass Aïoli à L’huile
Independent adaptation of a publicly published Cyril Lignac recipe. Not affiliated with, sponsored by, or endorsed by Cyril Lignac.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 4 gousses d’ail écrasées
- Egg Yolk — 1 jaune d’œuf
- Olive Oil — 16 cl d’huile d’olive (160 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.
Companion jar
Olivepass Aïoli À L’huile 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:
2 kitchens · 4 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).
Originally published as Aïoli à l’Huile d’Olive.
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 Cyril Lignac / Femme Actuelle (aïoli garni; re-eligible under §1 v2 2026-07-18) (published as “Aïoli à l’Huile d’Olive”). Full citation lives in Provenance.