Aïoli

Name: Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: 2 cloves garlic Garlic; 4 tsp sherry vinegar (20 ml) Sherry Vinegar; about 1½ Tbsp (19 ml) Dijon Mustard; about 1 yolk (18 g) Egg Yolk; 10 Tbsp olive oil (150 ml) Olive Oil; 10 Tbsp grapeseed oil (150 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DIP · WHOLE POACHED FISH

In the published recipe, this is the dip for whole cooked lieu (pollock).

Guy Savoy's classic aïoli for whole poached fish.

On the jar

AIOLI

Method: blend
Yield: about 1½ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Sherry Vinegar 20 mlDijon Mustard 19 mlOlive Oil 150 mlGrapeseed Oil 150 ml

Ingredients

Garlic2 cloves garlic
Sherry Vinegar4 tsp sherry vinegar (20 ml)
Dijon Mustardabout 1½ Tbsp (19 ml)
Egg Yolkabout 1 yolk (18 g)
Olive Oil10 Tbsp olive oil (150 ml)
Grapeseed Oil10 Tbsp grapeseed oil (150 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 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.

Get Aïoli + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Aïoli 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 · 3 stars · 4 national awards

Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Rosemary-Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Guy Savoy works in French haute cuisine at Guy Savoy; credentials include Michelin 3* (Guy Savoy, Paris/Monnaie de Paris).

Adapted from a Guy Savoy recipe (Guy Savoy / Académie du Goût (Best of Guy Savoy; gros lieu)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Guy Savoy / Académie du Goût (Best of Guy Savoy; gros lieu) (published as “Aïoli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar