Horseradish Mayonnaise

Name: Horseradish Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; 10 Tbsp grapeseed oil (150 ml) Grapeseed Oil; about 2 tsp (10 ml) Horseradish

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

SPREAD · COLD MEATS & ROAST BEEF

A spread for cold meats & roast beef.

Franck Putelat's horseradish mayonnaise for roast beef.

On the jar

HORSERADISH

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlWhite Wine Vinegar 5 mlGrapeseed Oil 150 mlHorseradish 10 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Grapeseed Oil10 Tbsp grapeseed oil (150 ml)
Horseradishabout 2 tsp (10 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.

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Companion jar

Horseradish 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:

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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 Raifort.

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 Raifort”). 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