PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Ironpoint Aioli

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

Daniel Boulud's Ironpoint Aioli, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Water 45 ml, Olive Oil 120 ml, Canola Oil 360 ml
Dijon Mustard 15 mlWater 45 mlOlive Oil 120 mlCanola Oil 360 ml

Ingredients

  • Garlic — 4 large cloves (3 blanched halves + raw)
  • Egg — 1 poached 2 min
  • Egg Yolk — 2
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Water — 3 Tbsp (45 ml)
  • Salt — 3/4 tsp (4.5 g)
  • Olive Oil — 1/2 cup (120 ml)
  • Canola Oil — 1 1/2 cups (360 ml)
  • Espelette — pinch (0.3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ironpoint 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

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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).

More from this kitchen

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?

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 Daniel Boulud / Splendid Table (published as “Le Grand Aïoli Sauce”). Full citation lives in Provenance.

Companion jar