blend · mayo
★ STARRED KITCHENPrep 10 minGrainpoint Mayonnaise Sarrasin Torrefie
Independent adaptation of a publicly published Franck Putelat recipe. Not affiliated with, sponsored by, or endorsed by Franck Putelat.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 jaune
- Hot Mustard — 1 c.s. moutarde (15 ml)
- Wine Vinegar — 1 c.c. vinaigre de vin (5 ml)
- Olive Oil — 15 cl huile Amphora Line (150 ml)
- Buckwheat — 100 g sarrasin torrefie
- Salt — sel (1 g)
- Pepper — poivre (0.3 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.
Companion jar
Grainpoint Mayonnaise Sarrasin Torrefie 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 Putelat — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Silver 2003; Michelin 2* (La Table de Franck Putelat).
Originally published as Mayonnaise Sarrasin Torrefie.
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 Putelat / Amphora Restauration — Book Recette Amphora N5 (published as “Mayonnaise Sarrasin Torrefie”). Full citation lives in Provenance.