9 Ratios Every Chef Needs to Know
9 Ratios Every Chef Needs to Know is a easy French recipe that serves 4. 150 calories per serving. Recipe by Fallow on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $1.79 total, $0.45 per serving
Ingredients
- 1 large Egg Yolk (weighed, about 18 g; use pasteurized egg yolk for safety)
- 360 g Neutral Oil (rapeseed, can substitute with light olive oil or grapeseed oil)
- 1 tsp Lemon Juice (freshly squeezed)
- 1 tsp White Wine Vinegar (or any mild vinegar)
- 1 tsp Dijon Mustard (smooth, classic Dijon)
- 1 clove Garlic (peeled and minced finely)
- ½ tsp Sea Salt (or to taste)
Instructions
Weigh the Egg Yolk
Place a clean mixing bowl on the digital scale, tare to zero, and weigh one large egg yolk (about 18 g).
Time: PT1M
Add Acid and Emulsifier
To the yolk, add 1 tsp lemon juice, 1 tsp white wine vinegar, and 1 tsp Dijon mustard. Blend briefly to combine.
Time: PT1M
Incorporate Garlic and Salt
Add the minced garlic clove and ½ tsp sea salt to the bowl. Pulse the blender a few times to distribute.
Time: PT30S
Begin Adding Oil Slowly
Start the immersion blender on low speed and begin trickling the neutral oil into the bowl in a thin, steady stream. The first 30 ml of oil should be added extremely slowly to form the base of the emulsion.
Time: PT2M
Accelerate Oil Addition
Once the mixture thickens and looks glossy, you can increase the oil flow to a thin stream, continuing until all 360 g of oil is incorporated.
Time: PT3M
Check Consistency and Finish
The aioli should be thick, glossy, and hold its shape when lifted with the spatula. Taste and adjust salt or a few drops of lemon juice if needed.
Time: PT30S
Transfer and Store
Spoon the finished aioli into a clean airtight jar. Refrigerate immediately.
Time: PT30S
Nutrition Facts
- Calories
- 150
- Protein
- 1 g
- Carbohydrates
- 1 g
- Fat
- 16 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Egg, Oil (if using olive oil, may contain trace nuts)
Ingredient Substitutions
- Instead of Egg Yolk: Pasteurized egg yolk
- Instead of Neutral Oil: Light olive oil, Grapeseed oil, Canola oil
- Instead of Lemon Juice: Lime juice
- Instead of White Wine Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Dijon Mustard: Stone‑ground mustard
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Digital Kitchen Scale
- Immersion Blender or Food Processor
- Mixing Bowl
- Spatula
- Small Saucepan (optional for warming oil) (optional)
Critical Steps — Do Not Skip
- Weigh the egg yolk accurately.
- Start adding oil extremely slowly to form a stable emulsion.
- Maintain a steady stream of oil once the emulsion has begun.
Chef Tips from the Video
- Use a chilled mixing bowl and cold oil for a more stable emulsion.
- A splash of warm water at the end can make the aioli extra silky.
- For a richer flavor, replace half the neutral oil with extra‑virgin olive oil.
Troubleshooting
Aioli breaks and oil separates.
Add a teaspoon of warm water (or a fresh egg yolk) and blend vigorously to re‑emulsify.
Aioli is too thick.
Blend in a few drops of warm water or additional lemon juice until desired consistency is reached.
Aioli tastes flat.
Adjust with extra salt, a splash more lemon juice, or a pinch of mustard.
Storage
Refrigerator: Up to 7 days in a sealed container.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Aioli can be made up to 3 days ahead; keep tightly sealed in the fridge.
- If the aioli thickens too much after chilling, whisk in a teaspoon of warm water before serving.
Frequently Asked Questions
What is the cultural significance and history of garlic aioli in French cuisine?
Aioli originated on the Mediterranean coast of France and Spain as a simple garlic‑oil emulsion. In Provence, it is traditionally served with boiled vegetables, fish, and as a dip for crusty bread, reflecting the region’s love of bold, garlicky flavors.
What are the traditional regional variations of aioli in French cuisine?
In Provence, classic aioli is just garlic, olive oil, and salt, sometimes thickened with egg yolk. In the south‑west, a small amount of mustard or lemon juice is added for brightness. Some coastal versions incorporate saffron or herbs like thyme.
How is garlic aioli authentically served in French Provençal meals?
It is typically presented in a shallow bowl alongside boiled potatoes, steamed green beans, and grilled fish. Diners spoon the aioli over the vegetables or dip each bite directly, creating a communal, rustic dining experience.
What occasions or celebrations is garlic aioli traditionally associated with in French culture?
Aioli is a staple at summer barbecues, family picnics, and Provençal festivals such as the Fête de la Saint‑Jean, where fresh seafood and grilled meats are paired with the garlicky sauce.
What makes garlic aioli special or unique in French cuisine?
Its simplicity—just garlic, oil, and an emulsifier—highlights the quality of the ingredients. The technique of slowly emulsifying oil into a yolk creates a luxurious, glossy texture that is both a condiment and a showcase of culinary skill.
What are the most common mistakes to avoid when making garlic aioli?
Adding oil too quickly, using a warm yolk, or not whisking continuously will cause the emulsion to break. Also, using low‑quality oil can result in a bitter flavor.
Why does this garlic aioli recipe use a 1:20 egg yolk‑to‑oil ratio instead of the classic 1:10 ratio?
A 1:20 ratio yields a lighter, more pourable aioli that is easier for beginners to emulsify while still delivering a rich mouthfeel. The extra acid and mustard help stabilize the larger oil volume.
Can I make garlic aioli ahead of time and how should I store it?
Yes, store the finished aioli in an airtight jar in the refrigerator for up to 7 days. Keep it chilled and bring it to room temperature before serving for optimal texture.
What texture and appearance should I look for when making garlic aioli?
The aioli should be thick yet pourable, with a glossy sheen and a smooth, velvety mouthfeel. When lifted with a spatula, it should hold its shape without dripping.
How do I know when the garlic aioli is done cooking?
Since aioli is not cooked, "done" means the oil has fully emulsified into a stable, glossy sauce. If the mixture looks separated or watery, continue blending and add a few drops of warm water.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on foundational cooking techniques, ratio‑based recipes, and practical kitchen science, helping home cooks understand the why behind each step.
How does the YouTube channel Fallow's approach to French sauce making differ from other cooking channels?
Fallow emphasizes precise ratios and the chemistry of emulsions, breaking down classic sauces like aioli and béchamel into simple, repeatable formulas, whereas many channels rely on vague measurements.
Last updated: September 1, 2026
