On the jar: Caperbench Mayonnaise
blend · mayo
★★★ KITCHENPrep 10 minMayonnaise
Independent adaptation of a publicly published Michel Roux recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux.
Mayonnaise from a three-star kitchen.
Ratio
Ratio by volume: Dijon Mustard 15 ml, Peanut Oil 250 ml, White Wine Vinegar 15 ml
Dijon Mustard 15 mlPeanut Oil 250 mlWhite Wine Vinegar 15 ml
Ingredients
- Egg Yolk — 2 egg yolks
- Dijon Mustard — 1 Tbsp strong Dijon mustard (15 ml)
- Peanut Oil — 250 ml groundnut oil
- White Wine Vinegar — 1 Tbsp white wine vinegar, warmed (15 ml)
- Salt — salt (2 g)
- Pepper — freshly ground 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
Michel Roux works in Classic French at Waterside Inn; credentials include Michelin 3* (Waterside Inn, historical).
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.
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 Michel Roux / Gourmetpedia Relais (Waterside Inn) (published as “Mayonnaise”). Full citation lives in Provenance.