shake · mayo
★★★ KITCHENPrep 5 minUmberhall Mayogourt
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
Ingredients
- Egg Yolk — 1 jaune d'œuf
- Dijon Mustard — 1 c. à c. moutarde de Dijon (5 ml)
- Peanut Oil — 10 cl huile d'arachide (100 ml)
- Yogurt — 125 g yaourt nature
- Salt — sel (2 g)
- Pepper — poivre (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.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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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.
More from this kitchenFAQ
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.