blend · egg emulsion
MASTER CRAFTSMANPrep 10 minAïoli
Independent adaptation of a publicly published Virginie Basselot recipe. Not affiliated with, sponsored by, or endorsed by Virginie Basselot.
CONDIMENT · COD & STEAMED VEGETABLES
In the published recipe, this is the condiment for aïoli de cabillaud et légumes vapeur.
Basselot's saffron aïoli for cod and steamed vegetables.
On the jar
AIOLI
- Method
- blend
- Yield
- about 1½ cups
- Ingredients
- 7
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Potato80 g
- Veal Stockabout 3 Tbsp (50 ml)
- Garlic2 cloves garlic
- Egg Yolkabout 3 yolks (54 g)
- Saffronsafran
- Olive Oil44 tsp olive oil (220 ml)
- Saltabout ¼ tsp (2 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Aïoli 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:
4 kitchens · 3 stars · 5 national awards
- AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
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- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Virginie Basselot — published sauce recipes in the PantryFlex catalog. MOF 2015.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Virginie Basselot / L'Express (aïoli de cabillaud et légumes vapeur) (published as “Aïoli”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.