Truffle Mayonnaise

Name: Truffle Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (190 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp mustard (15 ml) Hot Mustard; 1 tsp wine vinegar (5 ml) Wine Vinegar; 10 Tbsp olive oil (150 ml) Olive Oil; 10 g Truffle

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

SPREAD · GRILLED FISH, MEAT & FRIES

A spread for grilled fish, meat & fries.

Putelat's truffle mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Hot Mustard 15 mlWine Vinegar 5 mlOlive Oil 150 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Hot Mustard1 Tbsp mustard (15 ml)
Wine Vinegar1 tsp wine vinegar (5 ml)
Olive Oil10 Tbsp olive oil (150 ml)
Truffle10 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.

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Companion jar

Truffle 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:

2 kitchens · 5 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Truffe.

Adapted from a Franck Putelat recipe (Franck Putelat / Amphora Restauration — Book Recette Amphora N5).

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 Restauration — Book Recette Amphora N5 (published as “Mayonnaise Truffe”). 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