From Jean-Georges Vongerichten's kitchen · Jean-Georges, New York
blend · remoulade
★★★ KITCHENIndigodock Aioli
From a three-star kitchen & national award winner
Ratio
RED WINE VIN 5ORANGE JUICE 8LIME JUICE 10GRAPESEED OIL 180OLIVE OIL 60
Ingredients
- EGG YOLK18 g
- RED WINE VIN5 ml
- ORANGE JUICE7.5 ml
- LIME JUICE10 ml
- CHIPOTLE15 g
- SALT6 g
- GRAPESEED OIL180 ml
- OLIVE OIL60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.
Originally published as Chipotle Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jean-Georges Vongerichten / NYT Fried Sushi Cakes (published as “Chipotle Mayonnaise”). Full citation lives in Provenance.