From Joël Robuchon's kitchen · L'Atelier de Joël Robuchon, Paris
shake · egg emulsion
★ STARRED KITCHENPiedmont Aioli
From a starred kitchen
Ratio
Ingredients
- EGG YOLK18 g
- DIJON5 ml
- SALT0.5 g
- WHITE PEPPER0.3 g
- VINEGAR2 ml
- GRAPESEED OIL250 ml
Method
- Pour to the lines in order (bottom → top): DIJON, VINEGAR, GRAPESEED OIL.
- Add finishing notes: EGG YOLK, SALT, WHITE PEPPER.
- Cap the jar and shake until emulsified.
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 recipe published by Joël Robuchon in Joël Robuchon / Académie du Goût / Marie Claire.
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 Joël Robuchon / Académie du Goût / Marie Claire (published as “Mayonnaise”). Full citation lives in Provenance.