Dijonnaise

Name: Dijonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 4 hard-cooked egg yolks Egg Yolk; 30 ml (2 tbsp) strong mustard Dijon Mustard; 180 ml (¾ cup) canola oil Rapeseed Oil; juice of 1 lemon (30 ml) Lemon Juice; salt (2 g) Salt; pepper (0.5 g) Pepper

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

A base for sandwiches, salads, and dips.

Ratio

Dijon Mustard 30 mlRapeseed Oil 180 mlLemon Juice 30 ml

Ingredients

Egg Yolk4 hard-cooked egg yolks
Dijon Mustard30 ml (2 tbsp) strong mustard
Rapeseed Oil180 ml (¾ cup) canola oil
Lemon Juicejuice of 1 lemon (30 ml)
Saltsalt (2 g)
Pepperpepper (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

Dijonnaise 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:

3 kitchens · 5 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Sauce Dijonnaise.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

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 Jérôme Ferrer / Radio-Canada Mordu (published as “Sauce Dijonnaise”). Full citation lives in Provenance.

Companion jar