Mayonnaise Sans Gras

Name: Mayonnaise Sans Gras
Prep time: 10 min
Total time: 10 min
Yield: 350 ml
Cuisine: French Classic
Ingredients: 10 g Gelatin; 300 ml Veg Stock; 15 ml Dijon Mustard; 18 ml Egg Yolk; 15 ml Red Wine Vinegar; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

Mayonnaise from a starred kitchen.

Ratio

Veg Stock 300 mlDijon Mustard 15 mlEgg Yolk 18 mlRed Wine Vinegar 15 ml

Ingredients

Gelatin — 10 g
Veg Stock — 300 ml
Dijon Mustard — 15 ml
Egg Yolk — 18 ml
Red Wine Vinegar — 15 ml
Salt — 2 g
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

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Adapted from a recipe published by Jean-François Piège in Zéro gras (Hachette Pratique) via Le Point.

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 Zéro gras (Hachette Pratique) via Le Point (published as “Mayonnaise Sans Gras”). Full citation lives in Provenance.