From Alain Ducasse's kitchen · Alain Ducasse at Hotel Plaza Athénée, Paris
blend · egg emulsion
★★★ KITCHENDucasse Mayonnaise
From an award-winning kitchen
Ratio
DIJON 5LEMON JUICE 5OLIVE OIL 150
Ingredients
- EGG YOLK18 g
- DIJON5 ml
- LEMON JUICE5 ml
- OLIVE OIL150 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
Originally published as Ducasse Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Alain Ducasse classics (published as “Ducasse Mayonnaise”). Full citation lives in Provenance.