Ducasse Mayonnaise

Name: Ducasse Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 1 Egg Yolk; 1 tsp (5 ml) Dijon Mustard; 1 tsp (5 ml) Lemon Juice; 150 ml Olive Oil; to taste Salt

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

Alain Ducasse's Lemon Juice Mayonnaise, from the published recipe.

Ratio

Dijon Mustard 5 mlLemon Juice 5 mlOlive Oil 150 ml

Ingredients

Egg Yolk — 1
Dijon Mustard — 1 tsp (5 ml)
Lemon Juice — 1 tsp (5 ml)
Olive Oil — 150 ml
Salt — to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Ducasse Mayonnaise wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Adapted from a recipe published by Alain Ducasse in Alain Ducasse classics.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alain Ducasse classics (published as “Ducasse Mayonnaise”). Full citation lives in Provenance.

Companion jar