PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Tallowstreet Dijonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Rapeseed Oil 180 ml, Lemon Juice 30 ml
Dijon Mustard 30 mlRapeseed Oil 180 mlLemon Juice 30 ml

Ingredients

  • Egg Yolk — 4 hard-cooked egg yolks
  • Dijon Mustard — 30 ml (2 tbsp) strong mustard
  • Rapeseed Oil — 180 ml (¾ cup) canola oil
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (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

Tallowstreet 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:

2 kitchens · 4 stars · 1 national award

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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).

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

Companion jar