PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Sableroom Mayonnaise

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

Mayonnaise from a three-star kitchen.

Ratio

Ratio by volume: Grain Mustard 24 ml, Peanut Oil 250 ml
Grain Mustard 24 mlPeanut Oil 250 ml

Ingredients

  • Egg Yolk — 2 œufs (jaunes)
  • Grain Mustard — 25g moutarde à l’ancienne
  • Peanut Oil — 25cl huile d’arachide (250 ml)
  • Salt — sel (2 g)
  • Espelette — piment d’Espelette (1 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

Sableroom 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:

2 kitchens · 6 stars · 1 national award

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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’Arachide.

Adapted from a Helene Darroze recipe (Hélène Darroze / Femme Actuelle (œufs 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 Hélène Darroze / Femme Actuelle (œufs mimosa) (published as “Mayonnaise à l’Arachide”). Full citation lives in Provenance.

Companion jar