shake · egg emulsion
★ STARRED KITCHENPrep 5 minRed Wine Mayonnaise
Independent adaptation of a publicly published Daniel Boulud recipe. Not affiliated with, sponsored by, or endorsed by Daniel Boulud.
SPREAD · SANDWICHES & GENERAL USE
In the published recipe, this is the spread for Barefoot Contessa.
Boulud's red wine mayonnaise, an everyday condiment.
Ratio
Ingredients
- Eggabout 1 egg (50 g)
- Dijon Mustard1 Tbsp (15 ml)
- Red Wine Vinegar1 Tbsp (15 ml)
- Vegetable Oil1 cup peanut oil (240 ml)
- Saltto taste
- Pepperto taste
Method
- Pour to the lines in order (bottom → top): VEGETABLE OIL, DIJON, RED WINE VIN.
- Add by count: 1 EGG.
- Season to finish: SALT (to taste), PEPPER (to taste).
- Cap the jar and shake until emulsified.
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Keep this recipe
It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
4 kitchens · 2 stars · 4 national awards
- Red Wine Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
- Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
- Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
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Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Light Mayonnaise.
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Food Network / Daniel Boulud (Barefoot Contessa) (published as “Light Mayonnaise”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.