blend · vinaigrette
CHAMPION CHEFPrep 10 minCedarhall Mustard Egg-Yolk
Independent adaptation of a publicly published Mohamed Cheikh recipe. Not affiliated with, sponsored by, or endorsed by Mohamed Cheikh.
From a champion chef's kitchen.
Ratio
Ingredients
- Rapeseed Oil — 5 cuillères à soupe d'huile de colza extraite à froid (75 ml)
- Egg Yolk — 1 jaune d'œuf
- Dijon Mustard — 1 cuillère à café de moutarde de Dijon (5 ml)
- Sherry Vinegar — 3 cuillères à soupe de vinaigre de Xérès (45 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
Cedarhall Mustard Egg-Yolk 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 · 6 stars · 2 national awards
- Copperway ProvençaleCHAMPION CHEF
- Cedarstreet WalnutCHAMPION CHEF
- Marseille Mustard★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mohamed Cheikh. French / contemporary. Cited awards include: Top Chef France winner S12 (2021).
Originally published as Mustard Egg-Yolk Vinaigrette.
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 Mohamed Cheikh / Allo Docteurs (re-eligible under §1 v2 2026-07-18) (published as “Mustard Egg-Yolk Vinaigrette”). Full citation lives in Provenance.