{"title":"Jean Baton","description":"\u003cp\u003eJean Bâton produces jarred mayonnaise in a small manufactory in Udenhout, the Netherlands: the fresh and tangy Belgian Recipe based on a Flemish recipe, and the Black Truffle with 1.5% real summer truffle.\u003c\/p\u003e","products":[{"product_id":"jean-baton-mayonnaise-belgian-recipe","title":"Belgian Mayonnaise Recipe","description":"\u003ch2\u003eMayonnaise Belgian Recipe. According to a Belgian recipe, 80% oil, clear acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJean Bâton's Mayonnaise Belgian Recipe\u003c\/strong\u003e is a mayonnaise made according to a Belgian-Flemish recipe: 80% rapeseed oil, 7.5% free-range egg yolk, strong vinegar and mustard. Not a sweet salad mayonnaise, not a mild spread, no sugar in the jar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Mayonnaise Belgian Recipe\u003c\/strong\u003e is a mayonnaise according to a Belgian recipe from Jean Bâton — 80% rapeseed oil, 7.5% free-range egg yolk, vinegar and mustard. Those trying it for the first time will probably expect the familiar German delicate mayonnaise. And will be surprised: fresh acidity and mustard spice dominate here, not sweetness. It is precisely this reversal that makes it so appealing. It's the sauce served with fries in Flanders — not the one from the supermarket shelf. A jar of it in the fridge changes how often fries are made at home.\u003c\/p\u003e\n\n\u003ch3\u003eFresh-sour instead of sweet, that's what Flanders tastes like\u003c\/h3\u003e\n\n\u003cp\u003eThe Belgian Recipe tastes fresh-sour, spicy with mustard and salty, completely without sweetness — the antithesis to German delicate mayonnaise. In the jar, it is thick and firm, ivory-colored, interspersed with finely visible mustard seeds. The spoon almost gets stuck. Even stirring it reveals its craftsmanship: viscous, shiny, without watery edges.\u003c\/p\u003e\n\n\u003cp\u003eOn the nose, the vinegar comes first, clear and appetizing. Behind it follows a subtle herbal spice that doesn't want to be named but adds depth. On the palate, the sauce is full-bodied and creamy; the high oil content carries the aroma long across the tongue. The acidity cuts through the richness and keeps every bite lively, and the mustard gives it backbone.\u003c\/p\u003e\n\n\u003cp\u003eThe balance is interesting: Despite 80% oil, the Belgian Recipe doesn't feel heavy or greasy. The strong acidity takes on the role that sugar plays elsewhere — it makes the sauce palatable without smoothing it out. The finish is long, salty, and fresh, with a final mustard impulse.\u003c\/p\u003e\n\n\u003cp\u003eAn honest classification is appropriate: Those who expect mayonnaise to be mild and slightly sweet, for example, for the classic German egg salad, will find the Belgian Recipe too distinctive. It wants to be noticeable, not neutral. And, of course, it's not vegan due to the egg yolk.\u003c\/p\u003e\n\n\u003ch3\u003eThick fries, Sauce Tartare, and an asparagus dish\u003c\/h3\u003e\n\n\u003cp\u003eIts domain is everything fried, roasted, and hearty — everywhere a sweet mayonnaise would seem too soft. It's the obvious choice for thick-cut, double-fried chips. A heaped tablespoon per serving is enough, directly on the mountain of fries or in a small bowl next to it.\u003c\/p\u003e\n\n\u003cp\u003eMix two tablespoons with chopped gherkins, capers, and half a shallot. In five minutes, you'll have a Sauce Tartare for fried fish on the table. In a roast beef sandwich, a thin spread replaces butter and provides acidity against the meat. With lukewarm asparagus, it works as a quick alternative to Hollandaise; with baked potatoes and chives, it's a spicy dip.\u003c\/p\u003e\n\n\u003cp\u003eIt can also be imagined in North German cuisine: In a fish roll with Matjes or fried fish, its acidity counters the fish's fat; with North Sea shrimp, it replaces the usual cocktail dressing. A teaspoon in a wrap with grilled chicken and salad binds the filling without soaking it.\u003c\/p\u003e\n\n\u003cp\u003eIt's also great as a base: With a teaspoon of tomato paste, some paprika, and finely diced onion, it becomes an Andalouse-style sauce for burgers and meatballs. For a quick dinner, a tray of oven-roasted vegetables — carrots, parsnips, beetroot — and a dollop of it as a cold contrast is enough. It becomes significantly earthier with the \u003ca href=\"\/en\/products\/jean-baton-mayonnaise-black-truffle\"\u003eTruffle Mayonnaise\u003c\/a\u003e from the same manufacturer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A potato salad with this mayonnaise hardly needs any additional vinegar — the jar already brings the acidity. Taste first, then add more vinegar if needed. The same applies to remoulade: if you use it as a base, you can almost do without vinegar and mustard in your own seasoning.\u003c\/p\u003e\n\n\u003ch3\u003eWhy 80 percent oil is no coincidence\u003c\/h3\u003e\n\n\u003cp\u003eThe recipe follows an old Belgian standard: at least 80% fat, at least 7.5% egg yolk. A Royal Decree from 1955 set these values for mayonnaise in Belgium — a legally enshrined minimum quality standard by which what seriously wants to be called mayonnaise in Flanders is still measured today. Jean Bâton adheres exactly to this benchmark, while many industrial sauces are significantly leaner and sweeter.\u003c\/p\u003e\n\n\u003cp\u003eThe high egg yolk content is more than just tradition. Its lecithin stabilizes the emulsion — the fine, droplet-accurate connection of oil and vinegar — and ensures the characteristic density that requires no starch or thickener. That's why this mayonnaise stands so firm in the jar, even though the ingredient list remains short.\u003c\/p\u003e\n\n\u003cp\u003eThe brand name comes from Jan Stok, who, from the 1950s onwards, led the cold kitchen as Chef Garde Manger on the Holland America Line's ocean liners. His French colleagues quickly turned the Dutch name into \"Jean Bâton\". Today, the sauces under this name are produced in a small manufactory in Udenhout, Netherlands — in a jar instead of a plastic bottle, with free-range egg yolk.\u003c\/p\u003e\n\n\u003cp\u003eThe fact that the neighbors from the Netherlands cultivate the Flemish fries sauce is less paradoxical than it sounds. Udenhout is located in North Brabant, barely half an hour from the Belgian border — the fries culture of both countries has grown together over decades. What separated them was mainly the sauce: Dutch Fritessaus is leaner and sweeter, Belgian-style mayonnaise is fatter, sourer, more uncompromising. This jar clearly sides with Belgium.\u003c\/p\u003e\n\n\u003ch3\u003eNo sugar in the jar, served with attitude\u003c\/h3\u003e\n\n\u003cp\u003eWhat distinguishes the Belgian Recipe from most commercially available mayonnaises is the complete absence of sugar — zero grams, no hidden sugar either. The taste comes solely from oil, egg yolk, vinegar, mustard, and spices. Nothing rounds it off, nothing conceals. For kitchens that consciously work without sugar, this is a rare find on the sauce shelf.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, it is naturally gluten-free and comes with a short, legible list of ingredients. Those who value knowing what's in their sauce will find no surprises here. For newcomers to the Belgian sauce world, it is therefore the logical first step — before Andalouse, Samurai, and the other Frituur classics, pure mayonnaise always comes first.\u003c\/p\u003e\n\n\u003cp\u003eAs a souvenir for a fries evening, in a gourmet basket next to gherkins and a strong mustard, or as an introduction to Belgian sauce culture, the 245 ml jar makes a good impression. Once opened, it keeps for several weeks refrigerated. Our \u003ca href=\"\/en\/collections\/mayonnaise\"\u003emayonnaise selection\u003c\/a\u003e gathers more creamy classics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePlace a jar on the table with your next portion of fries — and the question of ketchup will answer itself.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Jean Bâton","offers":[{"title":"245 ml","offer_id":57105696031046,"sku":"049ALL270115","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-baton-belgische-mayonnaise.png?v=1786441219"},{"product_id":"jean-baton-mayonnaise-black-truffle","title":"Black Truffle Mayonnaise","description":"\u003ch2\u003eMayonnaise Black Truffle. Truffle mayonnaise with 1.5% real summer truffle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eJean Bâton's Black Truffle Mayonnaise\u003c\/strong\u003e is a truffle mayonnaise with 1.5% real black summer truffle, creamed with rapeseed oil and free-range egg yolk. Not a truffle oil product, not an everyday mayonnaise, not a substitute for fresh truffles.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMayonnaise Black Truffle\u003c\/strong\u003e is a truffle mayonnaise from Jean Bâton, prepared with 1.5% black summer truffle and visible truffle pieces. There are worlds of difference between truffle products: Many rely solely on flavorings; here, grown truffle is in the jar — the dark specks show it in black and white. As soon as you open it, the warm, earthy scent, usually only found with freshly shaved slices, rises. One spoon is enough, and an everyday dish gains depth.\u003c\/p\u003e\n\n\u003ch3\u003eForest floor meets velvet, that's how summer truffle tastes\u003c\/h3\u003e\n\n\u003cp\u003eThe Black Truffle tastes earthy, warm, and slightly nutty, supported by a velvety, densely stirred mayonnaise. The scent is reminiscent of a forest floor after rain, of leaves and dark mushrooms — typical of the summer truffle, which appears more delicate and subtle than its winter counterpart from Périgord. As soon as you lift the lid, it's clear what you're dealing with: The aroma immediately fills the room, warm and unmistakable.\u003c\/p\u003e\n\n\u003cp\u003eOn the palate, the truffle aroma spreads smoothly over the creamy base and lingers long. A subtle hint of mustard and fine acidity balance the richness, and a touch of sweetness rounds it off. This makes it softer than its tart and sour sister, based on the Belgian recipe.\u003c\/p\u003e\n\n\u003cp\u003eThe texture is silky and dense at the same time — it stays on the fork but melts on warm meat. Because the aroma is present, the rule of truffle cuisine applies to dosing: A teaspoon to start, you can always add more. This way, the truffle remains an accent and doesn't become wallpaper.\u003c\/p\u003e\n\n\u003cp\u003eThe comparison with truffle oil is worthwhile. Oil releases its aroma suddenly and quickly becomes overpowering; the mayonnaise, however, almost doses itself — fat, acidity, and truffle are already balanced here. Therefore, it succeeds where truffle oil often fails: a dish that smells of truffle and still tastes of itself.\u003c\/p\u003e\n\n\u003cp\u003eTwo things to know: If you expect a pure, neutral fry sauce, you will find the present truffle aroma too dominant — for that, there is the \u003ca href=\"\/en\/products\/jean-baton-mayonnaise-belgian-recipe\"\u003eBelgian recipe mayonnaise\u003c\/a\u003e from the same manufacturer. And unlike that, the truffle variety contains a little sugar, so it is not intended for strictly sugar-free kitchens.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Carpaccio to Baked Potato\u003c\/h3\u003e\n\n\u003cp\u003eTruffle mayonnaise is an accentuator: used sparingly, precisely placed, best cold or lukewarm. On beef carpaccio, a thin line from a piping bag replaces the usual mustard vinaigrette and enhances the raw meat, a few Parmesan shavings, done. It works just as elegantly with Vitello Tonnato, where a teaspoon deepens the tuna sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor a grilled steak, a tablespoon serves as a cold sauce that melts on the meat. A cheese sandwich, brushed with a teaspoon before toasting, becomes a small after-work delicacy. Fried cod, scallops, or a simple baked potato with sea salt also tolerate a dollop. And of course: truffle fries — thick fries, coarse salt, the mayonnaise in a bowl next to them.\u003c\/p\u003e\n\n\u003cp\u003eA quick idea for a date night: Whisk two tablespoons with a splash of hot pasta water and fold into fresh tagliatelle off the heat. With Parmesan and black pepper, a creamy truffle pasta is created in minutes, without cream and without effort. The only important thing is timing — the sauce is added last, never into boiling water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Never stir the Black Truffle into hot, boiling dishes — the volatile truffle aroma evaporates with the steam. Only add it to the dish after cooking; then the scent stays where it belongs. When plating, too: better a visible dollop on the edge of the plate than stirred in and invisible — the eye eats the truffle too.\u003c\/p\u003e\n\n\u003ch3\u003eA sailor's name, a manufactory in Udenhout\u003c\/h3\u003e\n\n\u003cp\u003eBehind the Jean Bâton brand is a kitchen nickname from the high seas. Jan Stok worked from the 1950s as Chef Garde Manger on the ships of the Holland America Line, where he was responsible for the cold sauces. His French kitchen colleagues on board quickly turned \"Jan Stok\" into \"Jean Bâton.\" Under this name, mayonnaises in jars are now produced in a small manufactory in Udenhout, Netherlands — the truffle variety is the best known of the house. The recipe remains true to the cold ship's kitchen: a lot of oil, free-range egg yolk, little fuss — and no half measures with the truffle.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle used is Tuber aestivum, the black summer truffle. It grows in light deciduous forests in Europe, mostly under oaks and beeches, and is tracked down by dogs from May until autumn. Its aroma is nutty-earthy and much more accessible than that of the expensive winter truffle from Périgord — which is precisely what makes it an ideal candidate for a sauce that should be on the table more often than twice a year.\u003c\/p\u003e\n\n\u003cp\u003eBecause truffle flavors are fat-soluble, mayonnaise is an ideal carrier. The rapeseed oil absorbs the aromatic substances and slowly releases them with each bite. This is precisely why a spoonful of truffle mayonnaise tastes more intense than the same amount of truffle on dry bread — the fat prolongs the taste instead of diluting it.\u003c\/p\u003e\n\n\u003ch3\u003eVisible truffle instead of mere aroma\u003c\/h3\u003e\n\n\u003cp\u003eThe difference to many inexpensive truffle sauces is in the jar itself: 1.5% real summer truffle, recognizable as dark pieces, not just a laboratory fragrance. This makes the Black Truffle the most uncomplicated way to bring truffle to the plate — without a shaver, without a seasonal calendar, without the price of a fresh truffle.\u003c\/p\u003e\n\n\u003cp\u003eIt goes well with an evening that can feel special without much effort: a steak for two, a late sandwich after guests, a plate of pasta on Friday. Where fresh truffle demands a staged presentation, here a reach into the refrigerator is enough. This is precisely the luxury of this sauce — it makes the extraordinary suitable for everyday use.\u003c\/p\u003e\n\n\u003cp\u003eThe small 135 ml jar is suitable for a first acquaintance or as an addition to a gift basket; the 245 ml jar for those who cook with it more often. As a gift, it works surprisingly reliably: Truffle also appeals to people who already have everything — and a jar commits to nothing but a good dinner. Once opened, it belongs in the refrigerator. You can find other special sauces in our \u003ca href=\"\/en\/collections\/mayonnaise\"\u003emayonnaise selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar in the kitchen door, and fries, a sandwich, or a steak become a small event without effort.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Jean Bâton","offers":[{"title":"245 ml","offer_id":57105696424262,"sku":"049ALL270105","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"135 ml","offer_id":57105696457030,"sku":"049ALL270300","price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-baton-trueffle-mayonnaise.png?v=1786441220"}],"url":"https:\/\/ginusslande.com\/en\/collections\/jean-baton.oembed","provider":"genussland","version":"1.0","type":"link"}