blend · egg emulsion
NATIONAL AWARD WINNERPrep 10 minStoneroom Aioli
Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.
Emeril Lagasse's Stoneroom Aioli, from the published recipe.
Ratio
Ingredients
- Egg — 1 large
- White Wine Vinegar — 1 Tbsp (15 ml)
- Dijon Mustard — 2 tsp (10 ml)
- Vegetable Oil — 1 cup (240 ml)
- Pepper — 4 tsp drained green peppercorns crushed (12 g)
- Salt — 1/2 tsp (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.
Companion jar
Stoneroom 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Green Peppercorn Mayonnaise.
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 Emerils.com / Emeril Live (published as “Green Peppercorn Mayonnaise”). Full citation lives in Provenance.