Mayonnaise

Name: Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: French Classic
Ingredients: 18 ml Egg Yolk; 14.29 ml Dijon Mustard; 5 ml Red Wine Vinegar; 150 ml Grapeseed Oil; 2 g Salt; 0.5 g Pepper

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

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

Ingredients

Egg Yolk — 18 ml
Dijon Mustard — 14.29 ml
Red Wine Vinegar — 5 ml
Grapeseed Oil — 150 ml
Salt — 2 g
Pepper — 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.

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.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.