From Charlie Mitchell's kitchen · Clover Hill, Brooklyn
blend · egg emulsion
★ STARRED KITCHENSaffronlane Aioli
From a starred kitchen & national award winner
Ratio
WATER 37CHAMPAGNE VIN 11CANOLA OIL 245
Ingredients
- EGG YOLK45 g
- WATER37 ml
- SALT4 g
- GARLIC2 g
- CHAMPAGNE VIN11 ml
- CANOLA OIL245 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Contemporary American chef of Michelin-starred Clover Hill in Brooklyn; James Beard Best Chef: New York State 2024. Precise tasting menus in a small Brooklyn dining room.
Originally published as Champagne Vinegar Aioli.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Charlie Mitchell / All-Clad (published as “Champagne Vinegar Aioli”). Full citation lives in Provenance.