PANTRYFLEX

blend · egg emulsion

★★★ KITCHENPrep 10 min

Bluegate Mayonnaise

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

Mayonnaise from a three-star kitchen.

Ratio

Ratio by volume: Egg Yolk 18 ml, Dijon Mustard 5 ml, Peanut Oil 200 ml, Red Wine Vinegar 5 ml
Egg Yolk 18 mlDijon Mustard 5 mlPeanut Oil 200 mlRed Wine Vinegar 5 ml

Ingredients

  • Egg Yolk — 1 jaune d'oeuf
  • Dijon Mustard — 1 cuil. a cafe de moutarde (5 ml)
  • Peanut Oil — 20 cl d'huile d'arachide (200 ml)
  • Red Wine Vinegar — 1 cuil. a cafe de vinaigre de vin (5 ml)
  • Salt — sel fin (2 g)
  • Pepper — poivre du moulin (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Bluegate 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:

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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 Classique.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

More from this kitchen

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?

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 (anne-sophie-pic.com, menu de la semaine) (published as “Mayonnaise Classique”). Full citation lives in Provenance.

Companion jar