blend · mayo
★ STARRED KITCHENPrep 10 minCedarcourt Mayonnaise Mimosa
Independent adaptation of a publicly published Guy Ravet recipe. Not affiliated with, sponsored by, or endorsed by Guy Ravet.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 yolk
- Dijon Mustard — 10 g moutarde
- Sunflower Oil — 25 cl sunflower (250 ml)
- Cider Vinegar — 5 cl cider vinegar (50 ml)
- Lemon Juice — 5 g lemon
- Dill — 10 g dill
- Sugar — 5 g sugar
- Salt — S&P (2 g)
- Pepper — S&P (0.5 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
Cedarcourt Mayonnaise Mimosa 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Guy Ravet works in Swiss / French at historical Switzerland / GaultMillau; credentials include Michelin (historical Switzerland / GaultMillau).
Originally published as Mayonnaise Mimosa.
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 Guy Ravet / GaultMillau (sandre croustillant salade mimosa) (published as “Mayonnaise Mimosa”). Full citation lives in Provenance.