Tandoori Citrus Mayonnaise

Name: Tandoori Citrus Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (230 ml)
Cuisine: Asian
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp apple cider vinegar (15 ml) Cider Vinegar; 35 tsp olive oil (175 ml) Olive Oil; 1 tsp (5 ml) Tandoori; about ½ scallion (10 g) Scallion; about ¼ bunch (3 g) Chives; 3 g Ginger; 1 lime zest Lime Zest; 1 lemon zest Lemon Zest; about ⅛ tsp (1 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Éric Frechon recipe. Not affiliated with, sponsored by, or endorsed by Éric Frechon.

SPREAD · COLD SEAFOOD & HARD-BOILED EGGS

A spread for cold seafood & hard-boiled eggs.

Frechon's tandoori citrus mayonnaise.

On the jar

TANDOORI MAY

Method: blend
Yield: about 1 cup
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlDijon Mustard 15 mlCider Vinegar 15 mlOlive Oil 175 mlTandoori 5 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Cider Vinegar1 Tbsp apple cider vinegar (15 ml)
Olive Oil35 tsp olive oil (175 ml)
Tandoori1 tsp (5 ml)
Scallionabout ½ scallion (10 g)
Chivesabout ¼ bunch (3 g)
Ginger3 g
Lime Zest1 lime zest
Lemon Zest1 lemon zest
Saltabout ⅛ tsp (1 g)
Pepperabout ¼ tsp (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.

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Companion jar

Tandoori Citrus Mayonnaise 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:

4 kitchens · 4 stars · 4 national awards

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Provenance

Éric Frechon works in French haute cuisine / brasserie at Epicure; credentials include Michelin 3* (Epicure, Le Bristol Paris, 2009-2024).

Originally published as Tandoori-Citrus Mayonnaise.

Adapted from a Éric Frechon recipe (Éric Frechon Instagram recipe via 750g / Femme Actuelle).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Éric Frechon Instagram recipe via 750g / Femme Actuelle (published as “Tandoori-Citrus Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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.

Companion jar