blend · mayo
★ STARRED KITCHENPrep 10 minAïoli
Independent adaptation of a publicly published Jérôme Ferrer recipe. Not affiliated with, sponsored by, or endorsed by Jérôme Ferrer.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Garlic¼ tasse (62 ml) peeled garlic (~10–15 cloves)
- Dijon Mustard1 c. à table Dijon (15 ml)
- Egg Yolk3 egg yolks
- Olive Oil1 tasse (250 ml) olive oil
- Lemon Juice3 c. à table (45 ml) lemon juice
- Saltsalt (3 g)
- Pepperpepper (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:
3 kitchens · 5 stars · 1 national award
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- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).
More from this kitchenFAQ
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 Jérôme Ferrer / La bible des sauces (published as “Aïoli”). Full citation lives in Provenance.