Dijon Mustard Emulsion

Name: Dijon Mustard Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (165 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; ½ cup (125 ml) Vegetable Oil; about 3 Tbsp (38 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · BEEF TARTARE & SANDWICHES

In the published recipe, this is the spread for beef tartare.

Avillez's Dijon emulsion for beef tartare.

On the jar

DIJON

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 125 mlDijon Mustard 38 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Vegetable Oil½ cup (125 ml)
Dijon Mustardabout 3 Tbsp (38 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

Dijon Mustard Emulsion 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

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Horseradish Mayonnaise★ STARRED KITCHENOn the jar: HORSERADISH
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).

Originally published as Emulsão de Mostarda Dijon.

Adapted from a José Avillez recipe (José Avillez / Rádio Comercial O Chef sou eu).

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 José Avillez / Rádio Comercial O Chef sou eu (published as “Emulsão de Mostarda Dijon”). 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