Vinegar-Dijon Mayonnaise

Name: Vinegar-Dijon Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (270 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 1 pinch (0.5 g) Salt; 1 pinch (0.3 g) White Pepper; about ½ tsp (2 ml) Vinegar; 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil

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

SPREAD · CRUDITÉS, FISH & COLD MEATS

A spread for crudités, fish & cold meats.

Robuchon's spread for crudités, fish & cold meats.

On the jar

AIOLI

Method: shake
Yield: about 1¼ cups
Ingredients: 6

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Ratio

GRAPESEED OIL 250 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Salt1 pinch (0.5 g)
White Pepper1 pinch (0.3 g)
Vinegarabout ½ tsp (2 ml)
Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL.
Add by count: 1 EGG YOLK.
Season to finish: SALT (a pinch), WHITE PEPPER (a pinch), DIJON (about 1 tsp), VINEGAR (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 1 star · 1 national award

Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Yogurt-Simple Sauce★ STARRED KITCHENOn the jar: YOGURT
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

French chef historically holding more Michelin stars than any other cook, including L'Atelier de Joël Robuchon restaurants worldwide. Died 2018; Atelier kitchens continue under the restaurant group.

Originally published as Mayonnaise.

Adapted from a Joël Robuchon recipe (Joël Robuchon / Académie du Goût / Marie Claire).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Joël Robuchon / Académie du Goût / Marie Claire (published as “Mayonnaise”). 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.

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