blend · mayo
★ STARRED KITCHENPrep 10 minQuartzroom Parsley Mayonnaise
Independent adaptation of a publicly published Adam Byatt recipe. Not affiliated with, sponsored by, or endorsed by Adam Byatt.
From a starred kitchen.
Ratio
Ingredients
- Parsley — bunch flat-leaf parsley, leaves only
- Vegetable Oil — 700 ml vegetable oil
- Egg Yolk — 2 free-range egg yolks
- White Wine Vinegar — 110 ml white wine vinegar
- Eng Mustard — 1 tbsp English mustard (15 ml)
- Lemon Juice — lemon juice to finish
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.
Companion jar
Quartzroom Parsley Mayonnaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 9 stars · 1 national award
- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
- Ivorycourt Mayonesa De Hierbas★ STARRED KITCHEN
- Umbergate Cocktail★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Adam Byatt works in Modern British / French technique at Trinity; credentials include Michelin 1* (Trinity, Clapham).
Originally published as Parsley Mayonnaise.
More from this kitchenFAQ
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 — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adam Byatt / BBC Saturday Kitchen (baked sea bass) (published as “Parsley Mayonnaise”). Full citation lives in Provenance.