Red Wine Vinegar Dijon Mayonnaise

Name: Red Wine Vinegar Dijon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp (14 ml) Dijon Mustard; 1 tsp red wine vinegar (5 ml) Red Wine Vinegar; 10 Tbsp grapeseed oil (150 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · COLD SHELLFISH & CRUDITES & HARD-BOILED EGGS

A spread for cold shellfish & crudites & hard-boiled eggs.

Donckele's red wine vinegar Dijon mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlDijon Mustard 14 mlRed Wine Vinegar 5 mlGrapeseed Oil 150 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Dijon Mustard1 Tbsp (14 ml)
Red Wine Vinegar1 tsp red wine vinegar (5 ml)
Grapeseed Oil10 Tbsp grapeseed oil (150 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 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.

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Companion jar

Red Wine Vinegar Dijon 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

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).

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 Arnaud Donckele / Académie du Goût (published as “Mayonnaise”). 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