Aïoli

Name: Aïoli
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1½ tbsp Dijon (22.5 ml) Dijon Mustard; 2 tbsp lemon juice (30 ml) Lemon Juice; ½ tbsp chopped garlic (7.5 ml) Garlic; 3 tbsp water (45 ml) Water; 1 cup EVOO (240 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · WHELKS OR SHELLFISH

In the published recipe, this is the spread for whelks.

Laprise's aïoli for whelks & shellfish.

On the jar

AIOLI

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 23 mlLemon Juice 30 mlGarlic 8 mlWater 45 mlOlive Oil 240 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1½ tbsp Dijon (22.5 ml)
Lemon Juice2 tbsp lemon juice (30 ml)
Garlic½ tbsp chopped garlic (7.5 ml)
Water3 tbsp water (45 ml)
Olive Oil1 cup EVOO (240 ml)
Saltabout ¼ tsp (2 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 · 3 stars · 4 national awards

Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Rosemary-Lemon AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Normand Laprise works in Québécois / contemporary Canadian at Toqué!; credentials include Michelin (Toqué!, Montréal).

Originally published as Aïoli (Whelks Companion).

Adapted from a Normand Laprise recipe (Normand Laprise / Globe and Mail).

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 Normand Laprise / Globe and Mail (published as “Aïoli (Whelks Companion)”). 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