Mayonnaise-Crème

Name: Mayonnaise-Crème
Prep time: 10 min
Total time: 10 min
Yield: 260 ml
Cuisine: French Classic
Ingredients: 18 g Egg Yolk; 15 ml Dijon Mustard; 200 ml Sunflower Oil; 5 ml Cognac; 15 ml Ketchup; 20 ml Lemon Juice; 15 ml Creme Fraiche; 1 g Salt; 0.3 g Pepper; 0.5 ml Tabasco

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

Mayonnaise from a three-star kitchen.

Ratio

Dijon Mustard 15 mlSunflower Oil 200 mlCognac 5 mlKetchup 15 mlLemon Juice 20 mlCreme Fraiche 15 ml

Ingredients

Egg Yolk — 18 g
Dijon Mustard — 15 ml
Sunflower Oil — 200 ml
Cognac — 5 ml
Ketchup — 15 ml
Lemon Juice — 20 ml
Creme Fraiche — 15 ml
Salt — 1 g
Pepper — 0.3 g
Tabasco — 0.5 ml

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

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau (Crevetten-Cocktail)).

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 Andreas Caminada / GaultMillau (Crevetten-Cocktail) (published as “Mayonnaise-Crème”). Full citation lives in Provenance.