On the jar: Copperyard Mayonnaise À L'huile
blend · mayo
★★★ KITCHENPrep 10 minCopperyard Mayonnaise à L'Huile
Independent adaptation of a publicly published Helene Darroze recipe. Not affiliated with, sponsored by, or endorsed by Helene Darroze.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk — 2 yolks
- Dijon Mustard — 25 g mustard
- Olive Oil — 25 cl olive oil (250 ml)
- Salt — salt (2 g)
- Espelette — Espelette (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
Copperyard Mayonnaise À L'huile 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 · 6 stars · 1 national award
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- Valley Mimosa★★★ KITCHEN
- Olivecrest Gribiche★★★ KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).
Originally published as Mayonnaise à l'Huile d'Olive.
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 Hélène Darroze / 750g (oeufs mimosa) (published as “Mayonnaise à l'Huile d'Olive”). Full citation lives in Provenance.