PANTRYFLEX

blend · egg emulsion

★★★ KITCHENPrep 10 min

Blistered Mayonnaise

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

Mayonnaise from a three-star kitchen.

Ratio

Ratio by volume: Egg Yolk 18 ml, Dijon Mustard 14 ml, Red Wine Vinegar 5 ml, Grapeseed Oil 150 ml
Egg Yolk 18 mlDijon Mustard 14 mlRed Wine Vinegar 5 mlGrapeseed Oil 150 ml

Ingredients

  • Egg Yolk — 1 jaune d'oeuf
  • Dijon Mustard — 15 g de moutarde
  • Red Wine Vinegar — 5 ml de vinaigre de vin
  • Grapeseed Oil — 15 cl d'huile de pepins de raisin (150 ml)
  • Salt — sel (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

Blistered 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 · 7 stars · 3 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

French sauce specialist awarded Michelin three stars at Plénitude (Cheval Blanc Paris) and previously at La Vague d'Or in Saint-Tropez. Noted for classical saucecraft and reduced jus technique.

Originally published as Mayonnaise.

Adapted from a Arnaud Donckele recipe (Arnaud Donckele / Académie du Goût).

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 Arnaud Donckele / Académie du Goût (published as “Mayonnaise”). Full citation lives in Provenance.

Companion jar