Mayonnaise

Name: Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 650 ml
Cuisine: French Classic
Ingredients: 72 g Egg Yolk; 15 ml Tarragon Vinegar; 15 ml Dijon Mustard; 30 ml Lemon Juice; 500 ml Grapeseed Oil; 2 g Salt; 0.5 g Pepper; 30 ml Cream

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

Mayonnaise from a three-star kitchen.

Ratio

Tarragon Vinegar 15 mlDijon Mustard 15 mlLemon Juice 30 mlGrapeseed Oil 500 mlCream 30 ml

Ingredients

Egg Yolk — 72 g
Tarragon Vinegar — 15 ml
Dijon Mustard — 15 ml
Lemon Juice — 30 ml
Grapeseed Oil — 500 ml
Salt — 2 g
Pepper — 0.5 g
Cream — 30 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

Sergio Herman works in Belgian / Dutch modern at historical Oud Sluis; credentials include Michelin 3* (historical Oud Sluis).

Adapted from a Sergio Herman recipe (Sergio Herman / Barts Boekje (Kerst)).

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 Sergio Herman / Barts Boekje (Kerst) (published as “Mayonnaise”). Full citation lives in Provenance.