Yogurt-Mayo Sauce

Name: Yogurt-Mayo Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 1 jaune d'œuf Egg Yolk; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 20 tsp Peanut Oil (100 ml) Peanut Oil; 125 g yaourt nature Yogurt; sel (2 g) Salt; poivre (1 g) Pepper

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

A base for sandwiches, salads, and dips.

Ratio

Dijon Mustard 5 mlPeanut Oil 100 mlYogurt 121 ml

Ingredients

Egg Yolk1 jaune d'œuf
Dijon Mustard1 tsp Dijon mustard (5 ml)
Peanut Oil20 tsp Peanut Oil (100 ml)
Yogurt125 g yaourt nature
Saltsel (2 g)
Pepperpoivre (1 g)

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Peanut Oil, Yogurt.
Add finishing notes: Egg Yolk, Salt, Pepper.
Cap the jar and shake until emulsified.

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Yogurt-Mayo Sauce★★★ KITCHENOn the jar: YOGURT MAYO
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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 Sauce Mayogourt.

Adapted from a Alain Ducasse recipe (École de Cuisine Alain Ducasse / Académie du Goût).

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?

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 École de Cuisine Alain Ducasse / Académie du Goût (published as “Sauce Mayogourt”). Full citation lives in Provenance.

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