Mayonnaise à L'Huile D'Olive

Name: Mayonnaise À L'huile D'olive
Prep time: 10 min
Total time: 10 min
Yield: 310 ml
Cuisine: French Classic
Ingredients: 36 g Egg Yolk; 23.8 ml Dijon Mustard; 250 ml Olive Oil; 2 g Salt; 0.5 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

Dijon Mustard 24 mlOlive Oil 250 ml

Ingredients

Egg Yolk — 36 g
Dijon Mustard — 23.8 ml
Olive Oil — 250 ml
Salt — 2 g
Espelette — 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.

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'Huile d'Olive.

Adapted from a Helene Darroze recipe (Hélène Darroze / 750g (oeufs 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 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 Hélène Darroze / 750g (oeufs mimosa) (published as “Mayonnaise à l'Huile d'Olive”). Full citation lives in Provenance.