PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Counter Mayonnaise

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

Mayonnaise from a starred kitchen.

Ratio

Ratio by volume: Veg Stock 300 ml, Dijon Mustard 15 ml, Egg Yolk 18 ml, Red Wine Vinegar 15 ml
Veg Stock 300 mlDijon Mustard 15 mlEgg Yolk 18 mlRed Wine Vinegar 15 ml

Ingredients

  • Gelatin — 5 feuilles de gelatine
  • Veg Stock — 30 cl de bouillon de legumes (300 ml)
  • Dijon Mustard — 1 cuillere a soupe de moutarde forte (15 ml)
  • Egg Yolk — 1 jaune d'oeuf
  • Red Wine Vinegar — 1 cuillere a soupe de vinaigre de vin (ou jus de citron) (15 ml)
  • Salt — sel (2 g)
  • Pepper — poivre (0.5 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

Counter 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 · 5 stars · 4 national awards

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Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Originally published as Mayonnaise Sans Gras.

Adapted from a recipe published by Jean-François Piège in Zéro gras (Hachette Pratique) via Le Point.

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 Zéro gras (Hachette Pratique) via Le Point (published as “Mayonnaise Sans Gras”). Full citation lives in Provenance.

Companion jar