Mayonnaise à L’arachide

Name: Mayonnaise À L’arachide
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 2 œufs (jaunes) Egg Yolk; 25g moutarde à l’ancienne Grain Mustard; 25cl huile d’arachide (250 ml) Peanut Oil; sel (2 g) Salt; piment d’Espelette (1 g) Espelette

Independent adaptation of a publicly published Helene Darroze recipe. Not affiliated with, sponsored by, or endorsed by Helene Darroze.

Mayonnaise from a three-star kitchen.

Ratio

Grain Mustard 24 mlPeanut Oil 250 ml

Ingredients

Egg Yolk — 2 œufs (jaunes)
Grain Mustard — 25g moutarde à l’ancienne
Peanut Oil — 25cl huile d’arachide (250 ml)
Salt — sel (2 g)
Espelette — piment d’Espelette (1 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.

Provenance

Helene Darroze works in French / Landes at Helene Darroze at The Connaught; credentials include Michelin 3* (Helene Darroze at The Connaught); Michelin 2* (Marsan, Paris).

Originally published as Mayonnaise à l’Arachide.

Adapted from a Helene Darroze recipe (Hélène Darroze / Femme Actuelle (œufs mimosa)).

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.

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 Hélène Darroze / Femme Actuelle (œufs mimosa) (published as “Mayonnaise à l’Arachide”). Full citation lives in Provenance.