On the jar: Saffrondock Mayonnaise
blend · mayonnaise
★ STARRED KITCHENPrep 10 minMayonnaise
Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 36 g
- Dijon Mustard — 14.3 ml
- White Wine Vinegar — 10 ml
- Salt — 2 g
- Pepper — 0.5 g
- Sunflower Oil — 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.
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.
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.