Burgundy-Style Mayonnaise tasty and aromatic

Name: Burgundy-Style Mayonnaise
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 egg yolk; 1 spoon of whole grain mustard; 2 spoons of wine vinegar; 0.6 cup (15 cl) grape seed oil

A recipe by Michelin-starred Chef Patrick Asfaux 4.9/5 (7 reviews)

Prep 5 min

Cook 5 min

Total 10 min

Servings 4 serv.

Burgundy mayonnaise comes from the Lyonnaise tables of the 19th century, a region where whole grain mustard replaces the classic version. Warm wine vinegar, poured tepid into the emulsion, changes everything: it loosens it without breaking it. Grape seed oil, strong mustard, wine vinegar: three ingredients that are all you need.

Ingredients for 4 servings

Adjust for

servings

1 egg yolk
1 spoon of whole grain mustard
2 spoons of wine vinegar
0.6 cup (15 cl) grape seed oil

Step-by-step recipe

1 An hour before, put an egg yolk in a bowl and whisk it together with 1 spoon of whole grain mustard.

2 Bring 2 spoons of wine vinegar to a boil with a pinch of salt so the salt dissolves. Remove the pan from the heat.

3 When serving, whisk your mayonnaise constantly in the same direction with about 0.6 cup (15 cl) of grape seed oil until it becomes very firm. Then add the seasoned vinegar, which should still be warm, and this will loosen your mayonnaise slightly. The flavor of the wine vinegar combined with the whole grain mustard will give this mayonnaise an extra touch. It will pair beautifully with cold meats, cold fish, langoustines, or dishes made with hard-boiled eggs, and so on. Whole grain mustard pairs better in my opinion with the more wine-forward taste of this vinegar.

A chef's advice

In Alsace, some cooks add a hint of ground caraway to the mustard, which creates an almost spiced mayonnaise. On the strict Burgundy side, you don't change anything: it's the warm vinegar that makes the difference. Two approaches, two regions, one same principle: cold sauce wins when you season it at the last moment.