blend · egg emulsion
MASTER CRAFTSMANPrep 10 minOlivedepot Aïoli
Independent adaptation of a publicly published Virginie Basselot recipe. Not affiliated with, sponsored by, or endorsed by Virginie Basselot.
From a master craftsman's kitchen.
Ratio
Ingredients
- Potato — 80 g pomme de terre
- Veal Stock — 50 g fond
- Garlic — 2 gousses ail
- Egg Yolk — 3 jaunes
- Saffron — safran
- Olive Oil — 200 g huile d'olive
- Salt — sel (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
Olivedepot 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:
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Provenance
Virginie Basselot — published sauce recipes in the PantryFlex catalog. MOF 2015.
Originally published as Aïoli.
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?
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 Virginie Basselot / L'Express (aïoli de cabillaud et légumes vapeur) (published as “Aïoli”). Full citation lives in Provenance.