blend · mayo
★★★ KITCHENPrep 10 minQuartzpass Mayonnaise Moutarde Au
Independent adaptation of a publicly published Franck Giovannini recipe. Not affiliated with, sponsored by, or endorsed by Franck Giovannini.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk — 2 jaunes d'œufs
- Dijon Mustard — 20 g moutarde de Dijon
- Rapeseed Oil — 2 dl huile de colza (200 ml)
- Salt — sel (2 g)
- Pepper — poivre (0.5 g)
- Red Wine Mustard — 20 g moutarde de vin rouge
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.
Companion jar
Quartzpass Mayonnaise Moutarde Au 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Franck Giovannini. Swiss / French. Cited awards include: Bocuse d'Or Bronze 2007; Michelin 3* (Restaurant de l'Hôtel de Ville, Crissier).
Originally published as Mayonnaise Moutarde au Vin Rouge.
More from this kitchenFAQ
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 Franck Giovannini / GaultMillau (chamois burger) (published as “Mayonnaise Moutarde au Vin Rouge”). Full citation lives in Provenance.