blend · mayo
★ STARRED KITCHENPrep 10 minCopperhouse Mayonnaise
Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 2 yolks
- Dijon Mustard — 15 g Dijon
- White Wine Vinegar — 2 tsp white vinegar (10 ml)
- Salt — salt (2 g)
- Pepper — pepper (0.5 g)
- Sunflower Oil — 20 cl sunflower (200 ml)
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
Copperhouse 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 · 8 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.
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 Philippe Etchebest / philippe-etchebest.com (published as “Mayonnaise”). Full citation lives in Provenance.