PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Brickcourt Fermentierte Knobli-Mayo

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: White Wine Vinegar 10 ml, Soy Sauce 9 ml, Olive Oil 191 ml
White Wine Vinegar 10 mlSoy Sauce 9 mlOlive Oil 191 ml

Ingredients

  • Black Garlic — 80 g schwarzer Knoblauch
  • Egg Yolk — 20 g Eigelb
  • White Wine Vinegar — 10 g Essig
  • Soy Sauce — 10 g Sojasauce
  • Salt — 4 g Salz
  • Tabasco — 3 Tropfen Bergfeuer
  • Pepper — 0,5 g Pfeffer
  • Olive Oil — 175 g Olivenöl

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Brickcourt Fermentierte Knobli-Mayo 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 · 8 stars · 1 national award

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Fermentierte Knobli-Mayo.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier (Fondue Chinoise)).

More from this kitchen

FAQ

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 Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Fermentierte Knobli-Mayo”). Full citation lives in Provenance.

Companion jar