PANTRYFLEX

blend · egg emulsion

★★★ KITCHENPrep 10 min

Amberhouse Mayonnaise

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

Mayonnaise from a three-star kitchen.

Ratio

Ratio by volume: Lime Juice 20 ml, Dijon Mustard 10 ml, Grapeseed Oil 200 ml, Tabasco 0 ml
Lime Juice 20 mlDijon Mustard 10 mlGrapeseed Oil 200 mlTabasco 0 ml

Ingredients

  • Lime Juice — 2 cl de jus de citron vert (20 ml)
  • Egg Yolk — 1 jaune d’œuf
  • Dijon Mustard — 10 g de moutarde
  • Grapeseed Oil — 20 cl d’huile de pépins de raisin (200 ml)
  • Tabasco — 1 goutte de Tabasco® (0.3 ml)
  • Salt — Sel fin (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Amberhouse 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 · 7 stars · 3 national awards

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First run is small.

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Provenance

Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).

Originally published as Mayonnaise (Citron Vert).

Adapted from a Eric Pras recipe (Eric Pras / Académie du Goût).

More from this kitchen

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?

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 Eric Pras / Académie du Goût (published as “Mayonnaise (Citron Vert)”). Full citation lives in Provenance.

Companion jar