On the jar: Caperlane Mayonnaise
blend · mayo
★ STARRED KITCHENPrep 10 minMayonnaise Herbacée
Independent adaptation of a publicly published Erwan Ledru recipe. Not affiliated with, sponsored by, or endorsed by Erwan Ledru.
Mayonnaise from a starred kitchen.
Ratio
Ratio by volume: Dijon Mustard 15 ml, White Wine Vinegar 30 ml, Grapeseed Oil 200 ml, Parmesan 30 ml
Dijon Mustard 15 mlWhite Wine Vinegar 30 mlGrapeseed Oil 200 mlParmesan 30 ml
Ingredients
- Mixed Herbs — 1 bouquet garni d’herbes (cerfeuil, estragon, persil, aneth) (40 g)
- Dijon Mustard — 1 Cas de moutarde (15 ml)
- White Wine Vinegar — 2 Cas de vinaigre (30 ml)
- Capers — Quelques câpres (5 g)
- Anchovy — 2 anchois
- Egg Yolk — 1 jaune d’œuf
- Grapeseed Oil — 20cl d’huile de pépin de raisin (200 ml)
- Parmesan — 2 Cas de parmesan (30 ml)
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
Erwan Ledru works in Modern French at Contraste; credentials include Michelin 1* (Contraste, Paris).
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 Erwan Ledru / RTL (Contraste) (published as “Mayonnaise Herbacée”). Full citation lives in Provenance.