PANTRYFLEX

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Seoul Aioli

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

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

Ratio

Ratio by volume: Dijon Mustard 15 ml, Red Wine Vinegar 15 ml, Vegetable Oil 240 ml
Dijon Mustard 15 mlRed Wine Vinegar 15 mlVegetable Oil 240 ml

Ingredients

  • Egg — 1 egg (poached)
  • Dijon Mustard — 1 Tbsp (15 ml)
  • Red Wine Vinegar — 1 Tbsp (15 ml)
  • Vegetable Oil — 1 cup peanut oil (240 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Vegetable Oil.
  2. Add finishing notes: Egg, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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 Light Mayonnaise.

Adapted from a Daniel Boulud recipe (Food Network / Daniel Boulud (Barefoot Contessa)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Food Network / Daniel Boulud (Barefoot Contessa) (published as “Light Mayonnaise”). Full citation lives in Provenance.

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