Lime Juice Tabasco Mayonnaise

Name: Lime Juice Tabasco Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (230 ml)
Cuisine: French Classic
Ingredients: 4 tsp lime juice (20 ml) Lime Juice; about 1 yolk (18 g) Egg Yolk; about 2 tsp (10 ml) Dijon Mustard; 1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml) Grapeseed Oil; about ⅛ tsp (0 ml) Tabasco; about ⅛ tsp (1 g) Salt

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

SPREAD · COLD FISH & VEGETABLES & SANDWICHES

A spread for cold fish & vegetables & sandwiches.

Pras' lime juice tabasco mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lime Juice 20 mlDijon Mustard 10 mlGrapeseed Oil 200 mlTabasco 0 ml

Ingredients

Lime Juice4 tsp lime juice (20 ml)
Egg Yolkabout 1 yolk (18 g)
Dijon Mustardabout 2 tsp (10 ml)
Grapeseed Oil1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml)
Tabascoabout ⅛ tsp (0 ml)
Saltabout ⅛ tsp (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.

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Companion jar

Lime Juice Tabasco 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:

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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).

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 Eric Pras / Académie du Goût (published as “Mayonnaise (Citron Vert)”). 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