On the jar: Cinderlane Mayonnaise À La
blend · mayo
★ STARRED KITCHENPrep 10 minCinderlane Mayonnaise à La
Independent adaptation of a publicly published Grégory Marchand recipe. Not affiliated with, sponsored by, or endorsed by Grégory Marchand.
From a starred kitchen.
Ratio
Ingredients
- Eng Mustard — 10 g de moutarde Colman’s
- Egg Yolk — 1 jaune d’œuf
- Rapeseed Oil — 150 ml d’huile de colza
- 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
Cinderlane Mayonnaise À La 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
- Cinderhall De Rancio★ STARRED KITCHEN
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- Umberhall Mayogourt★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nantes-born chef who cooked in London and New York kitchens before opening Frenchie in Paris, which holds a Michelin star.
Originally published as Mayonnaise à la Moutarde Anglaise.
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 Grégory Marchand / Académie du Goût (Frenchie book) (published as “Mayonnaise à la Moutarde Anglaise”). Full citation lives in Provenance.