blend · mayo
★★★ KITCHENPrep 10 minCinderpass Mayonnaise
Independent adaptation of a publicly published Michel Roux recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk — 2 egg yolks
- Dijon Mustard — 1 Tbsp strong Dijon mustard (15 ml)
- Peanut Oil — 250 ml groundnut oil
- White Wine Vinegar — 1 Tbsp white wine vinegar, warmed (15 ml)
- Salt — salt (2 g)
- Pepper — freshly ground pepper (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
Cinderpass Mayonnaise 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:
3 kitchens · 7 stars · 1 national award
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- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Michel Roux works in Classic French at Waterside Inn; credentials include Michelin 3* (Waterside Inn, historical).
Originally published as Mayonnaise.
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 Roux / Gourmetpedia Relais (Waterside Inn) (published as “Mayonnaise”). Full citation lives in Provenance.