Mimosa Mayonnaise

Name: Mimosa Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; about 2 tsp (10 ml) Dijon Mustard; 1 cup + 2 tsp sunflower oil (250 ml) Sunflower Oil; 10 tsp apple cider vinegar (50 ml) Cider Vinegar; 1 tsp (5 ml) Lemon Juice; about ½ bunch (10 g) Dill; about 1 tsp (5 g) Sugar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · MIMOSA SALAD & FISH

In the published recipe, this is the spread for crispy pike-perch with mimosa salad.

Guy Ravet's mimosa mayonnaise for pike-perch.

On the jar

MAYONNAISE

Method: blend
Yield: about 1½ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 10 mlSunflower Oil 250 mlCider Vinegar 50 mlLemon Juice 5 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustardabout 2 tsp (10 ml)
Sunflower Oil1 cup + 2 tsp sunflower oil (250 ml)
Cider Vinegar10 tsp apple cider vinegar (50 ml)
Lemon Juice1 tsp (5 ml)
Dillabout ½ bunch (10 g)
Sugarabout 1 tsp (5 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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.

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Companion jar

Mimosa 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:

4 kitchens · 8 stars · 1 national award

Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Guy Ravet works in Swiss / French at historical Switzerland / GaultMillau; credentials include Michelin (historical Switzerland / GaultMillau).

Originally published as Mayonnaise Mimosa.

Adapted from a Guy Ravet recipe (Guy Ravet / GaultMillau (sandre croustillant salade mimosa)).

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 Guy Ravet / GaultMillau (sandre croustillant salade mimosa) (published as “Mayonnaise Mimosa”). 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