Shallot Mayonnaise

Name: Shallot Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (560 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1/8 cup Dijon mustard (30 ml) Dijon Mustard; 2 cups + 4 tsp grapeseed oil (500 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 2 Shallot; 1/8 cup capers (30 ml) Capers; 1 Lemon

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

DIP · FONDUE BOURGUIGNONNE

In the published recipe, this is the dip for fondue bourguignonne.

Alain Ducasse's shallot mayonnaise for fondue bourguignonne.

On the jar

MAYONNAISE

Method: blend
Yield: about 2¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 30 mlGrapeseed Oil 500 mlCapers 30 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1/8 cup Dijon mustard (30 ml)
Grapeseed Oil2 cups + 4 tsp grapeseed oil (500 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Shallot2
Capers1/8 cup capers (30 ml)
Lemon1

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.

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Companion jar

Shallot 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:

2 kitchens · 6 stars · 1 national award

Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Mayonnaise aux Échalotes.

Adapted from a Alain Ducasse recipe (Alain Ducasse / Académie du Goût (fondue bourguignonne sauces)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Alain Ducasse / Académie du Goût (fondue bourguignonne sauces) (published as “Mayonnaise aux Échalotes”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar