Dijonnaise

Name: Dijonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (72 g) 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; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · COLD MEATS OR SANDWICHES

In the published recipe, this is the spread for cold meats.

Ferrer's dijonnaise for cold meats.

On the jar

DIJONNAISE

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 30 mlRapeseed Oil 180 mlLemon Juice 30 ml

Ingredients

Egg Yolkabout 4 yolks (72 g)
Dijon Mustard30 ml (2 tbsp) strong mustard
Rapeseed Oil180 ml (¾ cup) canola oil
Lemon Juicejuice of 1 lemon (30 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

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:

4 kitchens · 7 stars · 1 national award

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Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
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?

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 Jérôme Ferrer / Radio-Canada Mordu (published as “Sauce Dijonnaise”). 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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar