On the jar: Tallowmill Mayonnaise D'aubergine
shake · mayo
★★★ KITCHENPrep 5 minTallowmill Mayonnaise D'Aubergine
Independent adaptation of a publicly published Christophe Saintagne recipe. Not affiliated with, sponsored by, or endorsed by Christophe Saintagne.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Eggplant — 250 g roasted aubergine flesh
- Egg Yolk — 1 egg yolk
- Dijon Mustard — 1 tsp mustard (5 ml)
- Labneh — 1 tbsp labneh (15 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
- Espelette — piment d'Espelette dust (1 g)
Method
- Pour to the lines in order (bottom → top): Dijon Mustard, Labneh.
- Add finishing notes: Eggplant, Egg Yolk, Salt, Pepper, Espelette.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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First run is small.
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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.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Christophe Saintagne / Académie du Goût (Nature Vol. 2) (published as “Mayonnaise d'Aubergine”). Full citation lives in Provenance.