From Daniel Boulud's kitchen · Restaurant Daniel, New York
blend · egg emulsion
★ STARRED KITCHENIronpoint Aioli
From a starred kitchen & national award winner
Ratio
DIJON 15WATER 45OLIVE OIL 120CANOLA OIL 360
Ingredients
- GARLIC20 g
- EGG50 g
- EGG YOLK36 g
- DIJON15 ml
- WATER45 ml
- SALT4.5 g
- OLIVE OIL120 ml
- CANOLA OIL360 ml
- ESPELETTE0.3 g
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
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Le Grand Aïoli Sauce.
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 Daniel Boulud / Splendid Table (published as “Le Grand Aïoli Sauce”). Full citation lives in Provenance.