PANTRYFLEX

blend · aioli

★ STARRED KITCHENPrep 10 min

Tallowyard Aïoli

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 23 ml, Lemon Juice 30 ml, Garlic 8 ml, Water 45 ml, Olive Oil 240 ml
Dijon Mustard 23 mlLemon Juice 30 mlGarlic 8 mlWater 45 mlOlive Oil 240 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Dijon Mustard — 1½ tbsp Dijon (22.5 ml)
  • Lemon Juice — 2 tbsp lemon juice (30 ml)
  • Garlic — ½ tbsp chopped garlic (7.5 ml)
  • Water — 3 tbsp water (45 ml)
  • Olive Oil — 1 cup EVOO (240 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (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.

Companion jar

Tallowyard 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 · 5 stars · 2 national awards

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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).

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 Normand Laprise / Globe and Mail (published as “Aïoli (Whelks Companion)”). Full citation lives in Provenance.

Companion jar