Mayonnaise à la Moutarde Anglaise

Name: Mayonnaise À La Moutarde Anglaise
Prep time: 10 min
Total time: 10 min
Yield: 170 ml
Cuisine: French Classic
Ingredients: 10 g Eng Mustard; 18 g Egg Yolk; 150 ml Rapeseed Oil; 1 g Salt; 0.3 g Pepper

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

Mayonnaise from a starred kitchen.

Ratio

Rapeseed Oil 150 ml

Ingredients

Eng Mustard — 10 g
Egg Yolk — 18 g
Rapeseed Oil — 150 ml
Salt — 1 g
Pepper — 0.3 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

Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.

Originally published as Mayonnaise à la Moutarde Anglaise.

Adapted from a Grégory Marchand recipe (Grégory Marchand / Académie du Goût (Frenchie book)).

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 Grégory Marchand / Académie du Goût (Frenchie book) (published as “Mayonnaise à la Moutarde Anglaise”). Full citation lives in Provenance.