Tandoori-Citrus Mayonnaise

Name: Tandoori-Citrus Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 230 ml
Cuisine: French Classic
Ingredients: 18 ml Egg Yolk; 15 ml Dijon Mustard; 15 ml Cider Vinegar; 175 ml Olive Oil; 5 ml Tandoori Spice; 10 g Scallion; 3 g Chives; 3 g Ginger; 2 g Lime Zest; 2 g Lemon Zest; 1 g Salt; 0.5 g Pepper

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

Mayonnaise from a three-star kitchen.

Ratio

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

Ingredients

Egg Yolk — 18 ml
Dijon Mustard — 15 ml
Cider Vinegar — 15 ml
Olive Oil — 175 ml
Tandoori Spice — 5 ml
Scallion — 10 g
Chives — 3 g
Ginger — 3 g
Lime Zest — 2 g
Lemon Zest — 2 g
Salt — 1 g
Pepper — 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.

Provenance

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

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.