Fat-Free Mayonnaise

Name: Fat-Free Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 10 g Gelatin; 1 cup + 1/4 cup Veg Stock (300 ml) Veg Stock; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · CRUDITES & COLD MEATS & HARD-BOILED EGGS

A spread for crudites & cold meats & hard-boiled eggs.

Piège's fat-free mayonnaise.

On the jar

MAYONNAISE

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Veg Stock 300 mlDijon Mustard 15 mlEgg Yolk 18 mlRed Wine Vinegar 15 ml

Ingredients

Gelatin10 g
Veg Stock1 cup + 1/4 cup Veg Stock (300 ml)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Egg Yolkabout 1 yolk (18.54 g)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout 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

Fat-Free 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 · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

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 Zéro gras (Hachette Pratique) via Le Point (published as “Mayonnaise Sans Gras”). 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