From Eric Ripert's kitchen · Le Bernardin, New York
shake · egg emulsion
★★★ KITCHENTribeca Aioli
From a three-star kitchen & national award winner
Ratio
DIJON 5GRAPESEED OIL 360VINEGAR 5
Ingredients
- EGG YOLK54 g
- DIJON5 ml
- SALT3 g
- PEPPER0.5 g
- GRAPESEED OIL360 ml
- VINEGAR5 ml
Method
- Pour to the lines in order (bottom → top): DIJON, GRAPESEED OIL, VINEGAR.
- Add finishing notes: EGG YOLK, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Home-Made 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 Eric Ripert Facebook / Business Insider (published as “Home-Made Mayonnaise”). Full citation lives in Provenance.