Myrte Mayonnaise

Name: Myrte Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tsp red wine vinegar (5 ml) Red Wine Vinegar; 10 Tbsp grapeseed oil (150 ml) Grapeseed Oil; 2 Tbsp (30 ml) Mirin

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

SPREAD · GAME & CORSICAN PLATES

A spread for game & Corsican plates.

Franck Putelat's myrtle mayonnaise for game.

On the jar

MAYONNAISE

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlRed Wine Vinegar 5 mlGrapeseed Oil 150 mlMirin 30 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Red Wine Vinegar1 tsp red wine vinegar (5 ml)
Grapeseed Oil10 Tbsp grapeseed oil (150 ml)
Mirin2 Tbsp (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.

Get Myrte Mayonnaise + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Myrte Mayonnaise 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:

3 kitchens · 7 stars · 1 national award

Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Seasoned Sauce★ STARRED KITCHENOn the jar: CONDIMENTE
Citrus Yogurt Sauce★ STARRED KITCHENOn the jar: YOGURT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 Myrte.

Adapted from a Franck Putelat recipe (Franck Putelat / Amphora Book Recette N°5).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Franck Putelat / Amphora Book Recette N°5 (published as “Mayonnaise Myrte”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar