From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · egg emulsion
★ STARRED KITCHENOsaka Aioli
From a starred kitchen & national award winner
Ratio
DIJON 15WATER 45CANOLA OIL 360OLIVE OIL 120
Ingredients
- GARLIC25 g
- EGG50 g
- EGG YOLK36 g
- DIJON15 ml
- WATER45 ml
- SALT0.5 g
- CANOLA OIL360 ml
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): DIJON, WATER, CANOLA OIL, OLIVE OIL.
- Add finishing notes: GARLIC, EGG, EGG YOLK, SALT.
- Cap the jar and shake until emulsified.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Aioli (poached-egg).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud style via Evan Kleiman attribution (published as “Aioli (poached-egg)”). Full citation lives in Provenance.