Garlic-Espelette Aioli

Name: Garlic-Espelette Aioli
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 4 large cloves (3 blanched halves + raw) Garlic; about 1 egg (50 g) Egg; about 2 yolks (36 g) Egg Yolk; 1 Tbsp (15 ml) Dijon Mustard; 3 Tbsp (45 ml) Water; 3/4 tsp (4.5 g) Salt; 1/2 cup (120 ml) Olive Oil; 1 1/2 cups (360 ml) Canola Oil; pinch (0.3 g) Espelette

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

SPREAD · CRUDITÉS & POACHED SEAFOOD

In the published recipe, this is the spread for grand aïoli platter.

Boulud's espelette aioli for crudités, poached seafood.

On the jar

AIOLI

Method: blend
Yield: about 2¼ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlWater 45 mlOlive Oil 120 mlCanola Oil 360 ml

Ingredients

Garlic4 large cloves (3 blanched halves + raw)
Eggabout 1 egg (50 g)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 Tbsp (15 ml)
Water3 Tbsp (45 ml)
Salt3/4 tsp (4.5 g)
Olive Oil1/2 cup (120 ml)
Canola Oil1 1/2 cups (360 ml)
Espelettepinch (0.3 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.

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Companion jar

Garlic-Espelette 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 · 4 national awards

Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.

Originally published as Le Grand Aïoli Sauce.

Adapted from a Daniel Boulud recipe (Daniel Boulud / Splendid Table).

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 Daniel Boulud / Splendid Table (published as “Le Grand Aïoli Sauce”). 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.

Companion jar