9 Ratios Every Chef Needs to Know

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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