Céleri Rémoulade Mayonnaise

Name: Céleri Rémoulade Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 280 ml
Cuisine: American
Ingredients: 18 ml Egg Yolk; 15 ml Meaux Mustard; 250 ml Peanut Oil; 5 ml Sherry Vinegar; 2 g Salt

Independent adaptation of a publicly published Anne-Sophie Pic recipe. Not affiliated with, sponsored by, or endorsed by Anne-Sophie Pic.

Mayonnaise from a three-star kitchen.

Ratio

Egg Yolk 18 mlMeaux Mustard 15 mlPeanut Oil 250 mlSherry Vinegar 5 ml

Ingredients

Egg Yolk — 18 ml
Meaux Mustard — 15 ml
Peanut Oil — 250 ml
Sherry Vinegar — 5 ml
Salt — 2 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

Anne-Sophie Pic works in French haute cuisine / aromatic pairings at Maison Pic; credentials include Michelin 3* (Maison Pic, Valence); World's 50 Best: Best Female Chef 2011.

Adapted from a recipe published by Anne-Sophie Pic in Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine).

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 Anne-Sophie Pic (anne-sophie-pic.com, menu de la semaine) (published as “Céleri Rémoulade Mayonnaise”). Full citation lives in Provenance.