Thomas Keller’s Mayonnaise Or Aioli

Thomas Keller’s Mayonnaise Or Aioli




Using an electric whisk makes making mayonnaise fast and easy. Washing dishes is more difficult than making mayonnaise. I talked about making mayonnaise in my blog post How To Make Mayonnaise – Une Emulsion Froide – A Cold Emulsion. Thomas Keller delivers another amazing recipe. This is very good aioli. I like Thomas Keller’s strategy for using exciting cooking techniques and methods to release the flavors of vegetables, poultry, and meat available at small farms, farmers markets, and gardens. Without Thomas Keller, and some other important people, I would prepare everything à la créole served with beer from a keg. Knowing the techniques of a French chef makes me happy. Thomas Keller gives people so much to do and to think about. I cannot wait to bake!



  • 2 egg yolks
  • 1 cup canola oil or canola oil used to make garlic confit (recipe below)
  • 1/2 tablespoon + 1/2 teaspoon fresh lemon juice
  • 1 teaspoon Diamond kosher salt (3/4 teaspoon Morton kosher salt)


  • Put egg yolks in a bowl
  • Mix the egg yolks with a whisk
  • In the beginning, add the oil very slowly, drop by drop, while whisking the ingredients
  • Continue to slowly add oil while whisking, the mayonnaise should start to thicken
  • Do not quickly add the last amount of oil, continue to slowly add oil
  • Mix the lemon juice and salt into the mayonnaise
  • Put the mayonnaise in a bowl

Garlic Confit:

The goal is to cook the garlic cloves without significantly changing their color. Heat garlic cloves on the lowest possible heat completely submerged in canola oil on a small burner in a saucepan for 45 minutes. Initially use medium-low heat, and once bubbles appear around the cloves, reduce the heat to low and move the saucepan to only have 1/2 of the saucepan on the burner. Thomas Keller recommends using a heat diffuser.

Download The Recipes:

Thomas Keller’s Mayonnaise Or Aioli

Things People Need To Know About Making Mayonnaise

1. Thomas Keller: ad hoc at home (New York: Artisan, 2009), 266, 333.


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