Homemade mayonnaise is already a step above store-bought, but when a top chef adds his signature touch, it becomes unforgettable. Éric Fréchon’s version layers citrus, ginger and tandoori spices over a silky olive oil emulsion. Bright herbs finish the sauce, making it versatile for snacks and seafood alike. Here’s how to recreate his colorful mayonnaise at home.
Ingredients you’ll need for this chef-style tandoori mayonnaise
- 1 egg yolk
- 1 tablespoon Dijon or classic mustard
- 1 tablespoon wine or apple cider vinegar
- A pinch of salt
- A pinch of black pepper
- 150–200 ml olive oil (15–20 cl)
- 1 teaspoon tandoori spice blend
- 1 small spring onion (scallion)
- A few sprigs of chives
- About 1 cm piece of fresh ginger, grated
- Zest of 1 lime
- Zest of 1 lemon
How to make the mayonnaise: simple pro techniques
- Place the egg yolk in a small bowl. Add the mustard and whisk until smooth.
- Pour in the vinegar, then season with salt and pepper. Fréchon says adding vinegar early helps dissolve the salt.
- Whisk again, then begin adding the oil very slowly. Drizzle it in a thin stream while whisking continuously.
- When the mixture thickens and emulsifies, stir in the tandoori spices. The mayo will take on a warm, pinkish hue.
- Finely chop the chives and the spring onion. Fold them into the sauce for fresh herbal notes.
- Grate the ginger and add both citrus zests. Mix to distribute the bright flavors evenly.
- Taste and adjust seasoning. This sauce pairs especially well with fried or grilled seafood and chicken.
Serving ideas and food-safety pointers
Best pairings
- Chicken nuggets and strips
- Tempura shrimp, calamari or battered fish
- Grilled vegetables and roasted potatoes
- Sandwiches and burgers for a zesty lift
Storage and safety
- Keep refrigerated in a covered container.
- Because it contains raw egg, use within 24–48 hours.
- Discard if aroma or texture changes.
Tips to adapt the recipe and flavor variations
- For a milder touch, reduce the tandoori spice to 1/2 teaspoon.
- Swap neutral oil for light olive oil if you prefer a subtler olive flavor.
- Add a teaspoon of honey for a sweet-sour balance.
- Use an immersion blender to emulsify quickly and ensure a stable mayo.
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