PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Provençal Mayo

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

Jacques Pépin's Provençal Mayo, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Tarragon Vinegar 15 ml, Olive Oil 480 ml
Dijon Mustard 30 mlTarragon Vinegar 15 mlOlive Oil 480 ml

Ingredients

  • Dijon Mustard — 2 Tbsp (30 ml)
  • Tarragon Vinegar — 1 Tbsp (15 ml)
  • Salt — 3/4 tsp (4.5 g)
  • White Pepper — 1/2 tsp (1 g)
  • Egg Yolk — 3
  • Olive Oil — 2 cups mild olive or vegetable oil (480 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Tarragon Vinegar, Olive Oil.
  2. Add finishing notes: Salt, White Pepper, Egg Yolk.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Originally published as Mayonnaise.

Adapted from a Jacques Pépin recipe (Saveur / Jacques Pépin Oeufs Mayonnaise).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Saveur / Jacques Pépin Oeufs Mayonnaise (published as “Mayonnaise”). Full citation lives in Provenance.

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