PANTRYFLEX

blend · egg emulsion

★★★ KITCHENPrep 10 min

Irongate Aioli

Independent adaptation of a publicly published Thomas Keller recipe. Not affiliated with, sponsored by, or endorsed by Thomas Keller.

Thomas Keller's Irongate Aioli, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Canola Oil 380 ml, White Wine Vinegar 7 ml, Lemon Juice 7 ml
Dijon Mustard 5 mlCanola Oil 380 mlWhite Wine Vinegar 7 mlLemon Juice 7 ml

Ingredients

  • Egg Yolk — 1
  • Dijon Mustard — 5 grams (5 ml)
  • Canola Oil — 350 grams plant-based oil (380.4 ml)
  • White Wine Vinegar — 7 grams (7 ml)
  • Lemon Juice — 7 grams (7 ml)
  • Water — as needed to loosen
  • Salt — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Irongate Aioli wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

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Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Mayonnaise (Ad Hoc / TK).

Adapted from a recipe published by Thomas Keller in Thomas Keller technique (published home versions).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Thomas Keller technique (published home versions) (published as “Mayonnaise (Ad Hoc / TK)”). Full citation lives in Provenance.

Companion jar