PANTRYFLEX

shake · egg emulsion

★★★ KITCHENPrep 5 min

Tribeca Aioli

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

Eric Ripert's Tribeca Aioli, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Grapeseed Oil 360 ml, Vinegar 5 ml
Dijon Mustard 5 mlGrapeseed Oil 360 mlVinegar 5 ml

Ingredients

  • Egg Yolk — 3
  • Dijon Mustard — 1 tsp (5 ml)
  • Salt — to start (3 g)
  • Pepper — to start (0.5 g)
  • Grapeseed Oil — as needed to thicken (~1 1/2 cups typical)
  • Vinegar — 1 tsp vinegar or lemon at end (5 ml)

Method

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

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Originally published as Home-Made Mayonnaise.

Adapted from a Eric Ripert recipe (Eric Ripert Facebook / Business Insider).

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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 Eric Ripert Facebook / Business Insider (published as “Home-Made Mayonnaise”). Full citation lives in Provenance.

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