PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Pearlgate Mayonnaise Myrte

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Red Wine Vinegar 5 ml, Grapeseed Oil 150 ml, Mirin 30 ml
Dijon Mustard 15 mlRed Wine Vinegar 5 mlGrapeseed Oil 150 mlMirin 30 ml

Ingredients

  • Egg Yolk — 1 jaune
  • Dijon Mustard — 1 c.s. moutarde (15 ml)
  • Red Wine Vinegar — 1 c.c. vinaigre rouge (5 ml)
  • Grapeseed Oil — 15 cl Line (150 ml)
  • Mirin — 30 g myrte (liqueur) en fin

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Pearlgate Mayonnaise Myrte 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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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).

More from this kitchen

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?

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 Book Recette N°5 (published as “Mayonnaise Myrte”). Full citation lives in Provenance.

Companion jar