On the jar: Grand Aïoli
stove · egg emulsion
★★★ KITCHENPrep 10 minCook 15 minGarlic Aioli
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
Garlic pounded into gold for the grand aïoli table.
Ratio
Ingredients
- Potato — 50 g
- Garlic — 6 g
- Chicken Stock — 300 ml
- Egg Yolk — 18 ml
- Olive Oil — 250 ml
- Salt — to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Aïoli.
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Grand Livre de Cuisine Méditerranée via Académie du Goût (published as “Aïoli”). Full citation lives in Provenance.