PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Cinderdock Mayonnaise Herbacée

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, White Wine Vinegar 30 ml, Grapeseed Oil 200 ml, Parmesan 30 ml
Dijon Mustard 15 mlWhite Wine Vinegar 30 mlGrapeseed Oil 200 mlParmesan 30 ml

Ingredients

  • Mixed Herbs1 bouquet garni d’herbes (cerfeuil, estragon, persil, aneth) (40 g)
  • Dijon Mustard1 Cas de moutarde (15 ml)
  • White Wine Vinegar2 Cas de vinaigre (30 ml)
  • CapersQuelques câpres (5 g)
  • Anchovy2 anchois
  • Egg Yolk1 jaune d’œuf
  • Grapeseed Oil20cl d’huile de pépin de raisin (200 ml)
  • Parmesan2 Cas de parmesan (30 ml)

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

Cinderdock Mayonnaise Herbacée 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:

3 kitchens · 7 stars · 1 national award

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Erwan Ledru works in Modern French at Contraste; credentials include Michelin 1* (Contraste, Paris).

Originally published as Mayonnaise Herbacée.

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 Erwan Ledru / RTL (Contraste) (published as “Mayonnaise Herbacée”). Full citation lives in Provenance.