From Jacques Pépin's kitchen · Independent / cookbook & television, Madison
shake · egg emulsion
NATIONAL AWARD WINNERProvençal Mayo
From a national-award-winning chef
Ratio
DIJON 30TARRAGON VIN 15OLIVE/VEG OIL 480
Ingredients
- DIJON30 ml
- TARRAGON VIN15 ml
- SALT4.5 g
- WHITE PEPPER1 g
- EGG YOLK54 g
- OLIVE/VEG OIL480 ml
Method
- Pour to the lines in order (bottom → top): DIJON, TARRAGON VIN, OLIVE/VEG OIL.
- Add finishing notes: SALT, WHITE PEPPER, EGG YOLK.
- Cap the jar and shake until emulsified.
Provenance
French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.
Originally published as Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Saveur / Jacques Pépin Oeufs Mayonnaise (published as “Mayonnaise”). Full citation lives in Provenance.