blend · mayo
★★★ KITCHENPrep 10 minFernrail Mayonnaise Légère
Independent adaptation of a publicly published Michel Guérard recipe. Not affiliated with, sponsored by, or endorsed by Michel Guérard.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Fromage Blanc — 130 g fromage blanc 0%
- Egg Yolk — 1 jaune d’œuf
- Dijon Mustard — 1 heaping tsp moutarde (7.5 ml)
- Red Wine Vinegar — 1 Tbsp vinaigre de vin (15 ml)
- Olive Oil — 10 cl huile d’olive (100 ml)
- Salt — sel (2 g)
- Pepper — poivre (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.
Companion jar
Fernrail Mayonnaise Légère 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nouvelle cuisine pioneer and inventor of cuisine minceur; his Les Prés d'Eugénie has held three Michelin stars since 1977.
Originally published as Mayonnaise Légère.
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 Michel Guérard / France Inter On va déguster (Cuisine Minceur) (published as “Mayonnaise Légère”). Full citation lives in Provenance.