PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Cedarcourt 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

Ratio by volume: Dijon Mustard 10 ml, Sunflower Oil 250 ml, Cider Vinegar 50 ml, Lemon Juice 5 ml
Dijon Mustard 10 mlSunflower Oil 250 mlCider Vinegar 50 mlLemon Juice 5 ml

Ingredients

  • Egg Yolk1 yolk
  • Dijon Mustard10 g moutarde
  • Sunflower Oil25 cl sunflower (250 ml)
  • Cider Vinegar5 cl cider vinegar (50 ml)
  • Lemon Juice5 g lemon
  • Dill10 g dill
  • Sugar5 g sugar
  • SaltS&P (2 g)
  • PepperS&P (0.5 g)

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

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:

4 kitchens · 7 stars · 3 national awards

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 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 Guy Ravet / GaultMillau (sandre croustillant salade mimosa) (published as “Mayonnaise Mimosa”). Full citation lives in Provenance.