From Daniel Boulud's kitchen · Restaurant Daniel, New York
shake · egg emulsion
★ STARRED KITCHENSeoul Aioli
From a starred kitchen & national award winner
Ratio
DIJON 15RED WINE VIN 15PEANUT OIL 240
Ingredients
- EGG50 g
- DIJON15 ml
- RED WINE VIN15 ml
- PEANUT OIL240 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): DIJON, RED WINE VIN, PEANUT OIL.
- Add finishing notes: EGG, SALT, PEPPER.
- 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 Light Mayonnaise.
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 Food Network / Daniel Boulud (Barefoot Contessa) (published as “Light Mayonnaise”). Full citation lives in Provenance.