On the jar: Creeklane Mayonnaise De Corail
stove · mayo
★★★ KITCHENPrep 10 minCook 15 minCreeklane Mayonnaise de Corail
Independent adaptation of a publicly published Mauro Colagreco recipe. Not affiliated with, sponsored by, or endorsed by Mauro Colagreco.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Scallop — 200 g St-Jacques coral
- Hot Mustard — 30 g mustard
- Sunflower Oil — 200 g sunflower oil
- Salt — grey salt (2 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Creeklane Mayonnaise De Corail wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 6 stars · 1 national award
- Oliveforge Aux Agrumes De★★★ KITCHEN
- Olivemill Citrus-Honey★★★ KITCHEN
- Olivewell Citron Vert★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mauro Colagreco works in Mediterranean / garden-driven at Mirazur; credentials include Michelin 3* (Mirazur, Menton).
Originally published as Mayonnaise de Corail St-Jacques.
More from this kitchenFAQ
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 Mauro Colagreco / France Inter On va déguster (published as “Mayonnaise de Corail St-Jacques”). Full citation lives in Provenance.