Provenance Late Summer Aioli
Ingredients
Large egg yolks: 6
Neutral oil: 800 g
Garlic cloves: 5 (finely grated)
Dijon mustard: 28 g
Fresh lemon juice: 28 g
Water: 20 g
Fine sea salt: to taste
“I use this base recipe as a foundation for a whole host of different applications at the restaurant. Firstly, it provides a platform for a basic condiment that is delicious in itself, but it also can act as a vehicle to uplift multiple other applications—whether it be oeufs mayonnaise, celeriac rémoulade, or a garnish for a burger. The applications and adjustments are endless. Regardless, you get a condiment that is flavor-forward without feeling heavy.”
How to make a Base Aioli
01.
Make the Base Aioli
- Ensure all ingredients are very cold.
- Place the egg yolks, Dijon mustard, and grated garlic in a food processor. Process until fully homogenized.
- With the motor running, slowly stream in the neutral oil to begin emulsifying. About halfway through the emulsification, add the water and continue processing until thick and smooth.
- Season with lemon juice and salt to taste. Adjust acidity or seasoning as needed.
