blend · aioli
★★★ KITCHENPrep 10 minSumacpier Aïoli
Independent adaptation of a publicly published Guy Savoy recipe. Not affiliated with, sponsored by, or endorsed by Guy Savoy.
A garlic emulsion for seafood and sandwiches.
Ratio
Ingredients
- Garlic — 2 gousses d'ail moyennes
- Sherry Vinegar — 2 cl vinaigre de xérès (20 ml)
- Dijon Mustard — 20 g moutarde
- Egg Yolk — 1 jaune d'œuf
- Olive Oil — 15 cl huile d'olive (150 ml)
- Grapeseed Oil — 15 cl huile de pépins de raisin (150 ml)
- Salt — sel (2 g)
- Pepper — poivre (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.
Companion jar
Sumacpier 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Guy Savoy works in French haute cuisine at Guy Savoy; credentials include Michelin 3* (Guy Savoy, Paris/Monnaie de Paris).
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 — 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 Guy Savoy / Académie du Goût (Best of Guy Savoy; gros lieu) (published as “Aïoli”). Full citation lives in Provenance.