PANTRYFLEX

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Piedmont Aioli

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

Joël Robuchon's Piedmont Aioli, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Vinegar 2 ml, Grapeseed Oil 250 ml
Dijon Mustard 5 mlVinegar 2 mlGrapeseed Oil 250 ml

Ingredients

  • Egg Yolk — 1
  • Dijon Mustard — 1 tsp moutarde (5 ml)
  • Salt — 1 pinch (0.5 g)
  • White Pepper — 1 pinch (0.3 g)
  • Vinegar — quelques gouttes (2 ml)
  • Grapeseed Oil — 25 cl (250 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Vinegar, Grapeseed Oil.
  2. Add finishing notes: Egg Yolk, Salt, White Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.

Originally published as Mayonnaise.

Adapted from a Joël Robuchon recipe (Joël Robuchon / Académie du Goût / Marie Claire).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Joël Robuchon / Académie du Goût / Marie Claire (published as “Mayonnaise”). Full citation lives in Provenance.

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