blend · mayo
★★★ KITCHENPrep 10 minMatcha Mayonnaise
Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.
SPREAD · PALACE-HOTEL FEATURE; MATCHA OIL EMULSION
In the published recipe, this is the spread for palace-hotel orbit.
A base for sandwiches, salads, and dips.
On the jar
MAYONNAISE
- Method
- blend
- Yield
- about ¾ cup
- Ingredients
- 6
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Rapeseed Oil20 tsp rapeseed oil (100 ml)
- Matcha3 g
- Egg Yolkabout 1 yolk (18 g)
- Dijon Mustardabout 1½ Tbsp (19 ml)
- Lemon Juice10 g lemon juice
- Saltabout ¼ tsp (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.
Get Matcha Mayonnaise + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
Companion jar
Matcha 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
- Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
- Wasabi Mayonnaise★ STARRED KITCHENOn the jar: WASABI
- Tropical Fruit Curry Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
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?
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 Anne-Sophie Pic / Résidences Décoration (palace-hotel orbit) (published as “Mayonnaise Matcha”). 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.