blend · mayo
★ STARRED KITCHENPrep 10 minOlivefield Cocktail
Independent adaptation of a publicly published Cyril Lignac recipe. Not affiliated with, sponsored by, or endorsed by Cyril Lignac.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 jaune d’œuf
- Dijon Mustard — 1 cuillère à café de moutarde (5 ml)
- Sunflower Oil — 18 cl d’huile de tournesol (180 ml)
- Ketchup — 2 cuillères à café de ketchup (10 ml)
- Espelette — piment d’Espelette (1 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.
Companion jar
Olivefield Cocktail wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 7 stars · 1 national award
- Olivebridge Tartare★ STARRED KITCHEN
- Aegean Ginger-Soy★ STARRED KITCHEN
- Umbergate Cocktail★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Cyril Lignac works in Modern French / TV cuisine at Le Quinzième; credentials include Michelin 1* (Le Quinzième, Paris, 2012-2019).
Originally published as Sauce Cocktail.
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 — its companion jar is below.
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 Cyril Lignac / Tous en cuisine via Femme Actuelle (burger; re-eligible under §1 v2 2026-07-18) (published as “Sauce Cocktail”). Full citation lives in Provenance.