Vinegar-Dijon Mayonnaise

Name: Vinegar-Dijon Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 tsp (5 ml) Dijon Mustard; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper; as needed to thicken (~1 1/2 cups typical) Grapeseed Oil; 1 tsp vinegar or lemon at end (5 ml) Vinegar

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

SPREAD · SEAFOOD & VEGETABLES

A spread for seafood & vegetables.

Ripert's vinegar-dijon mayonnaise for seafood, vegetables.

On the jar

AIOLI

Method: shake
Yield: about 1¾ cups
Ingredients: 6
Jar batch: 0.7× recipe

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Ratio

GRAPESEED OIL 360 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Dijon Mustard1 tsp (5 ml)
Salt½ tsp (3 g)
Pepperabout ¼ tsp (0.5 g)
Grapeseed Oilas needed to thicken (~1 1/2 cups typical)
Vinegar1 tsp vinegar or lemon at end (5 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL.
Add by count: 2 EGG YOLKS.
Season to finish: SALT (about ¼ tsp), PEPPER (a pinch), DIJON (about ¾ tsp), VINEGAR (about ¾ tsp).
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.

3 kitchens · 3 stars · 4 national awards

Vinegar-Dijon Mayonnaise★★★ KITCHENOn the jar: AIOLI
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY

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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Originally published as Home-Made Mayonnaise.

Adapted from a Eric Ripert recipe (Eric Ripert Facebook / Business Insider).

FAQ

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 0.7× 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 Eric Ripert Facebook / Business Insider (published as “Home-Made 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.

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