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Aioli Sauce

Aioli Sauce


This is Chef Daniel Boulud's recipe for the classic garlicky Provencal sauce. His version is luxuriously velvety and rich, perfect for serving with platters of chilled seafood and lightly blanched vegetables.

Aioli Sauce by Chef Daniel Boulud


4 large cloves garlic, peeled
1 tbsp white vinegar
to taste salt
1 very fresh egg
2 very fresh egg yolks
1 tbsp Dijon mustard
1/2 cup olive oil
1 1/2 cupa canola oil


  1. Cut the cloves of garlic in half lengthwise and remove the germ.
  2. In a small saucepan, bring 6 halves of the garlic to a boil in cold water, then discard the water and repeat, cooking the garlic until tender the second time.
  3. Fill a small saucepan with a few inches of water and add the vinegar and a pinch of salt; crack the whole egg into a cup. Bring the water to a simmer and slide in the egg. Poach for 2 minutes (the white will solidify but the yolk will remain runny).
  4. Transfer the poached egg to a blender or food processor and add the cooked and raw garlic, the egg yolks, mustard, 3 tablespoons (45ml) water, and 3/4 teaspoon (4.5g) salt. Blend until well combined.
  5. While the machine is still running, add the olive oil and then the canola oil in slow, steady streams. The sauce should emulsify, with a thick, pale consistency similar to that of mayonnaise.
  6. Taste for seasoning, then transfer to a bowl.

Adapted from: DANIEL: My French Cuisine, Daniel Boulud


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