PANTRYFLEX

blend · remoulade

★★★ KITCHENPrep 10 min

Indigodock Aioli

Independent adaptation of a publicly published Jean-Georges Vongerichten recipe. Not affiliated with, sponsored by, or endorsed by Jean-Georges Vongerichten.

Jean-Georges Vongerichten's Indigodock Aioli, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 5 ml, Orange Juice 8 ml, Lime Juice 10 ml, Grapeseed Oil 180 ml, Olive Oil 60 ml
Red Wine Vinegar 5 mlOrange Juice 8 mlLime Juice 10 mlGrapeseed Oil 180 mlOlive Oil 60 ml

Ingredients

  • Egg Yolk — 1 egg yolk
  • Red Wine Vinegar — 1 tsp (5 ml)
  • Orange Juice — 1 1/2 tsp (7.5 ml)
  • Lime Juice — 2 tsp (10 ml)
  • Chipotle — 1 Tbsp including liquid (15 g)
  • Salt — 1 tsp (6 g)
  • Grapeseed Oil — 3/4 cup (180 ml)
  • Olive Oil — 1/4 cup (60 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Indigodock Aioli 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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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.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges Vongerichten / NYT Fried Sushi Cakes).

More from this kitchen

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?

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 Jean-Georges Vongerichten / NYT Fried Sushi Cakes (published as “Chipotle Mayonnaise”). Full citation lives in Provenance.

Companion jar