Olive Oil Mayonnaise

Name: Olive Oil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (310 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; about 1½ Tbsp (24 ml) Dijon Mustard; 1 cup + 2 tsp olive oil (250 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Espelette

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

SPREAD · EGGS MIMOSA & SEAFOOD

In the published recipe, this is the spread for eggs mimosa. The same recipe pairs it with Mustard-Sherry Vinaigrette, the mustard-sherry vinaigrette.

Hélène Darroze's olive oil mayonnaise for eggs mimosa.

On the jar

OLIVE OIL

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 24 mlOlive Oil 250 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustardabout 1½ Tbsp (24 ml)
Olive Oil1 cup + 2 tsp olive oil (250 ml)
Saltabout ¼ tsp (2 g)
Espeletteabout 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

Olive Oil 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

Leek Vinaigrette★★★ KITCHENOn the jar: LEEK
Gribiche Sauce★★★ KITCHENOn the jar: GRIBICHE
Mustard-Sherry Vinaigrette★★★ KITCHENOn the jar: MUSTARD-XRS
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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'Huile d'Olive.

Adapted from a Helene Darroze recipe (Hélène Darroze / 750g (oeufs 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 Hélène Darroze / 750g (oeufs mimosa) (published as “Mayonnaise à l'Huile d'Olive”). 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.

Companion jar