Ketchup-Whisky Mayonnaise

Name: Ketchup-Whisky Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 2¼ cups (560 ml)
Cuisine: American
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; 1/8 cup ketchup (30 ml) Ketchup; 1 Tbsp whisky (15 ml) Whisky; ⅛ tsp (0.3 g) Cayenne

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 ketchup-whisky mayonnaise for fondue.

On the jar

MAYONNAISE

Method: shake
Yield: about 2¼ cups
Ingredients: 8
Jar batch: 0.45× recipe

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Ratio

GRAPESEED OIL 500 mlDIJON 30 mlKETCHUP 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)
Ketchup1/8 cup ketchup (30 ml)
Whisky1 Tbsp whisky (15 ml)
Cayenne⅛ tsp (0.3 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, DIJON, KETCHUP.
Add by count: 1 EGG YOLK.
Season to finish: SALT (to taste), PEPPER (to taste), WHISKY (to taste), CAYENNE (a pinch).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 3 stars

Ketchup-Whisky Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Yogurt-Mayo Sauce★★★ KITCHENOn the jar: YOGURT MAYO
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY

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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 Ketchup–Whisky.

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

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Ketchup–Whisky”). 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.

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