Mayonnaise Traubenkernöl

Name: Mayonnaise Traubenkernöl
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (270 ml)
Cuisine: French Classic
Ingredients: 1 EL scharfer Senf (15 ml) Dijon Mustard; 1 Eigelb Egg Yolk; 250 ml Traubenkernöl Grapeseed Oil

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

Léa Linster's Mayonnaise Traubenkernöl, from the published recipe.

Ratio

Dijon Mustard 15 mlGrapeseed Oil 250 ml

Ingredients

Dijon Mustard — 1 EL scharfer Senf (15 ml)
Egg Yolk — 1 Eigelb
Grapeseed Oil — 250 ml Traubenkernöl

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

Léa Linster — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Gold 1989; Michelin 1* (Léa Linster, historical).

Adapted from a Léa Linster recipe (Léa Linster / Gourmet Report).

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 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 Léa Linster / Gourmet Report (published as “Mayonnaise Traubenkernöl”). Full citation lives in Provenance.