Eggplant Mayonnaise

Name: Eggplant Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 250 g Eggplant; about 1 yolk (18 g) Egg Yolk; 1 tsp mustard (5 ml) Dijon Mustard; 1 tbsp labneh (15 ml) Labneh; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; about ½ tsp (1 g) Espelette

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

SPREAD · VEGETABLE PLATES OR SANDWICHES

In the published recipe, this is the spread for Nature Vol. 2.

Saintagne's eggplant mayonnaise for vegetables.

On the jar

EGGPLANT

Method: shake
Yield: about 1¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlLabneh 15 ml

Ingredients

Eggplant250 g
Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 tsp mustard (5 ml)
Labneh1 tbsp labneh (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Espeletteabout ½ tsp (1 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Eggplant Mayonnaise wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Horseradish Mayonnaise★ STARRED KITCHENOn the jar: HORSERADISH
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Christophe Saintagne. French / Nature cuisine. Cited awards include: Michelin 3* Plaza Athénée house / Nature co-author.

Originally published as Mayonnaise d'Aubergine.

Adapted from a Christophe Saintagne recipe (Christophe Saintagne / Académie du Goût (Nature Vol. 2)).

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 Christophe Saintagne / Académie du Goût (Nature Vol. 2) (published as “Mayonnaise d'Aubergine”). 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.

Companion jar