Black Truffle Mayonnaise

Truffle mayonnaise with real black summer truffle

The Black Truffle mayonnaise from Jean Bâton is a velvety truffle mayonnaise containing 1.5% real black summer truffle. Earthy and aromatic, creamy and delicate – the sophisticated sauce for fries, pasta, scrambled eggs, and seared meat.

Black truffle mayonnaise elevates creamy mayonnaise with 1.5% real summer truffle, and Jean Bâton crafts it in a small artisanal workshop in Udenhout. It brings an earthy, forest-like truffle aroma to fries, pasta, and meat, without the need for you to shave a fresh tuber yourself. The aroma is present and warm, never perfumed. Jean Bâton has been producing this range since 2013, and the truffle mayonnaise is their finest creation.

Earthy, velvety, and aromatic

The Black Truffle is creamy and thick, light-colored with dark flecks that make the real truffle visible. It smells earthy and warm, reminiscent of the forest floor and damp autumn leaves.

On the palate, it is creamy, velvety, and aromatic; the truffle flavor envelops the mayonnaise perfectly and lingers long after. A hint of mustard and a subtle acidity keep it in balance, ensuring the truffle feels sophisticated and never overpowering. Because the taste is so intense, a single small spoonful is enough to add depth to a dish.

With fries, pasta, and poached eggs

Its stage is anywhere a touch of luxury is welcome.

As a dip for golden French fries, it turns the classic into something festive; stirred into fresh tagliatelle, it instantly becomes a quick truffle pasta. It is at home drizzled over a poached egg, served with seared beef, or on a burger that deserves a little something extra.

A dollop over scrambled eggs or baked potatoes transforms breakfast and side dishes into something special, and a spoonful stirred into warm risotto gives it a festive aroma in no time. For something more down-to-earth and savory, try the Mayonnaise Belgian Recipe, the second variety from Jean Bâton. More creamy options can be found in our mayonnaise collection.

From the ship's galley in Udenhout to Jean Bâton

Behind the black truffle mayonnaise is Jean Bâton, and behind that is the story of Jan Stok, who set sail in 1950.

As Chef Garde Manger, he was responsible for the cold kitchen on Holland America Line ships for over 10 years; his French colleagues affectionately turned his name into "Jean Bâton."

His youngest son, Bart, revived the idea in 2013 as his own range, produced in a small workshop in Udenhout. His passion for the craft went so far that Jean Bâton published "Het Mayonaise Boek," the first Dutch book dedicated entirely to mayonnaise.

For the Black Truffle, real summer truffle (botanically Tuber aestivum) is added to the 245 ml or smaller 135 ml jar, finely chopped and visible. This summer truffle ripens from May through autumn and offers a finer, nutty-earthy aroma than its expensive winter relative. You can find the entire selection in the Jean Bâton assortment.

A spoonful stirred into tagliatelle

The Black Truffle shines when you want to treat yourself without any great effort. Stir a spoonful into freshly cooked tagliatelle, sprinkle with some Parmesan, and your truffle pasta is ready. Or bake some crispy oven fries and serve the mayonnaise on the side. Once opened and refrigerated, it will keep for several weeks.