PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Fernrail 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

Ratio by volume: Fromage Blanc 126 ml, Dijon Mustard 8 ml, Red Wine Vinegar 15 ml, Olive Oil 100 ml
Fromage Blanc 126 mlDijon Mustard 8 mlRed Wine Vinegar 15 mlOlive Oil 100 ml

Ingredients

  • Fromage Blanc130 g fromage blanc 0%
  • Egg Yolk1 jaune d’œuf
  • Dijon Mustard1 heaping tsp moutarde (7.5 ml)
  • Red Wine Vinegar1 Tbsp vinaigre de vin (15 ml)
  • Olive Oil10 cl huile d’olive (100 ml)
  • Saltsel (2 g)
  • Pepperpoivre (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. 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:

2 kitchens · 6 stars · 1 national award

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 kitchen

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 — 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.