From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · egg emulsion
NATIONAL AWARD WINNERStoneyard Aioli
From a national-award-winning chef
Ratio
DIJON 15LEMON JUICE 30OLIVE OIL 480
Ingredients
- EGG50 g
- DIJON15 ml
- LEMON JUICE30 ml
- OLIVE OIL480 ml
- SALTto taste
- PEPPERto taste
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
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Emeril's Mayonnaise.
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 Emerils.com / Emeril's TV Dinners (published as “Emeril's Mayonnaise”). Full citation lives in Provenance.