Mayonnaise Mimosa

Name: Mayonnaise Mimosa
Prep time: 10 min
Total time: 10 min
Yield: 340 ml
Cuisine: French Classic
Ingredients: 18 g Egg Yolk; 9.5 ml Dijon Mustard; 250 ml Sunflower Oil; 50 ml Cider Vinegar; 4.9 ml Lemon Juice; 10 g Dill; 5 g Sugar; 2 g Salt; 0.5 g Pepper

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

Mayonnaise from a starred kitchen.

Ratio

Dijon Mustard 10 mlSunflower Oil 250 mlCider Vinegar 50 mlLemon Juice 5 ml

Ingredients

Egg Yolk — 18 g
Dijon Mustard — 9.5 ml
Sunflower Oil — 250 ml
Cider Vinegar — 50 ml
Lemon Juice — 4.9 ml
Dill — 10 g
Sugar — 5 g
Salt — 2 g
Pepper — 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.

Provenance

Guy Ravet works in Swiss / French at historical Switzerland / GaultMillau; credentials include Michelin (historical Switzerland / GaultMillau).

Adapted from a Guy Ravet recipe (Guy Ravet / GaultMillau (sandre croustillant salade mimosa)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Guy Ravet / GaultMillau (sandre croustillant salade mimosa) (published as “Mayonnaise Mimosa”). Full citation lives in Provenance.