From Thomas Keller's kitchen · The French Laundry, Yountville
blend · egg emulsion
★★★ KITCHENIrongate Aioli
From a three-star kitchen & national award winner
Ratio
DIJON 5CANOLA OIL 380W.WINE VIN 7LEMON JUICE 7
Ingredients
- EGG YOLK18 g
- DIJON5 ml
- CANOLA OIL380.4 ml
- W.WINE VIN7 ml
- LEMON JUICE7 ml
- WATERas needed to loosen
- SALTto taste
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
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Mayonnaise (Ad Hoc / TK).
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 Thomas Keller technique (published home versions) (published as “Mayonnaise (Ad Hoc / TK)”). Full citation lives in Provenance.