blend · mayo
★★★ KITCHENPrep 10 minEmbergate Mayonnaise Matcha
Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Rapeseed Oil — 10 cl rapeseed oil blitzed with 3 g matcha
- Matcha — 3 g matcha
- Egg Yolk — 1 egg yolk
- Dijon Mustard — 20 g Dijon
- Lemon Juice — 10 g lemon juice
- Salt — salt (2 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.
Companion jar
Embergate Mayonnaise Matcha 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.
Originally published as Mayonnaise Matcha.
More from this kitchenFAQ
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?
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 Anne-Sophie Pic / Résidences Décoration (palace-hotel orbit) (published as “Mayonnaise Matcha”). Full citation lives in Provenance.