PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Aïoli

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

Ratio by volume: Dijon Mustard 15 ml, Olive Oil 250 ml, Lemon Juice 45 ml
Dijon Mustard 15 mlOlive Oil 250 mlLemon Juice 45 ml

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

  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.

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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:

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Provenance

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

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