Aïoli

Name: Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: ¼ tasse (62 ml) peeled garlic (~10–15 cloves) Garlic; 1 Tbsp (15 ml) Dijon Mustard; about 3 yolks (54 g) Egg Yolk; 1 cup (250 ml) Olive Oil; 3 c. à table (45 ml) lemon juice Lemon Juice; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.

DIP · FISH, VEGETABLES & FRITES

A dip for fish, vegetables & frites.

Jérôme Ferrer's classic aïoli for fish and frites.

On the jar

AIOLI

Method: blend
Yield: about 1¾ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlOlive Oil 250 mlLemon Juice 45 ml

Ingredients

Garlic¼ tasse (62 ml) peeled garlic (~10–15 cloves)
Dijon Mustard1 Tbsp (15 ml)
Egg Yolkabout 3 yolks (54 g)
Olive Oil1 cup (250 ml)
Lemon Juice3 c. à table (45 ml) lemon juice
Salt½ tsp (3 g)
Pepperabout ¼ tsp (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.

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Companion jar

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:

4 kitchens · 7 stars · 1 national award

Garlic Herb Yogurt Sauce★ STARRED KITCHENOn the jar: GARLIC HERB
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / La bible des sauces).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jérôme Ferrer / La bible des sauces (published as “Aïoli”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar