Cream Mayonnaise

Name: Cream Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1/2 cup + 2 Tbsp + 2 tsp Sunflower Oil (200 ml) Sunflower Oil; 1 tsp Cognac (5 ml) Cognac; 1 Tbsp ketchup (15 ml) Ketchup; 4 tsp lemon juice (20 ml) Lemon Juice; 1 Tbsp creme fraiche (15 ml) Creme Fraiche; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper; about ⅛ tsp (1 ml) Tabasco

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

CONDIMENT · SHRIMP COCKTAIL & SEAFOOD

In the published recipe, this is the condiment for shrimp cocktail. The same recipe pairs it with Shallot Herb Oil Vinaigrette, the shallot herb oil vinaigrette.

Andreas Caminada's cream mayonnaise for shrimp cocktail.

On the jar

CREAM

Method: blend
Yield: about 1 cup
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlSunflower Oil 200 mlCognac 5 mlKetchup 15 mlLemon Juice 20 mlCreme Fraiche 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Sunflower Oil1/2 cup + 2 Tbsp + 2 tsp Sunflower Oil (200 ml)
Cognac1 tsp Cognac (5 ml)
Ketchup1 Tbsp ketchup (15 ml)
Lemon Juice4 tsp lemon juice (20 ml)
Creme Fraiche1 Tbsp creme fraiche (15 ml)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)
Tabascoabout ⅛ tsp (1 ml)

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

Cream 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:

4 kitchens · 9 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Shallot Herb Oil Vinaigrette★★★ KITCHENOn the jar: SHALLOT HERB
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Mayonnaise-Crème.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau (Crevetten-Cocktail)).

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 Andreas Caminada / GaultMillau (Crevetten-Cocktail) (published as “Mayonnaise-Crème”). 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