Mayonnaise

Name: Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 230 ml
Cuisine: French Classic
Ingredients: 20 ml Lime Juice; 18 g Egg Yolk; 9.52 ml Dijon Mustard; 200 ml Grapeseed Oil; 0.3 ml Tabasco; 1 g Salt

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

Mayonnaise from a three-star kitchen.

Ratio

Lime Juice 20 mlDijon Mustard 10 mlGrapeseed Oil 200 mlTabasco 0 ml

Ingredients

Lime Juice — 20 ml
Egg Yolk — 18 g
Dijon Mustard — 9.52 ml
Grapeseed Oil — 200 ml
Tabasco — 0.3 ml
Salt — 1 g

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.

Provenance

Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).

Originally published as Mayonnaise (Citron Vert).

Adapted from a Eric Pras recipe (Eric Pras / Académie du Goût).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Eric Pras / Académie du Goût (published as “Mayonnaise (Citron Vert)”). Full citation lives in Provenance.