blend · mayo
★★★ KITCHENPrep 10 minOliveyard Mayonnaise-Crème
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
Ingredients
- Egg Yolk — 1 Eigelb
- Dijon Mustard — 1 EL Senf (15 ml)
- Sunflower Oil — 200 ml Sonnenblumenöl
- Cognac — 1 TL Cognac (5 ml)
- Ketchup — 1 EL Ketchup (15 ml)
- Lemon Juice — 20 ml Zitronensaft
- Creme Fraiche — 1 EL Crème fraîche (15 ml)
- Salt — Salz (1 g)
- Pepper — Pfeffer (0.3 g)
- Tabasco — Tabasco (0.5 ml)
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
Oliveyard Mayonnaise-Crème 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:
2 kitchens · 6 stars · 1 national award
- Olivegate Schalotten-Kräuteröl★★★ KITCHEN
- Coralbridge Schalotten-★★★ KITCHEN
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- Midtown Buttermilk★★★ KITCHEN
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 Mayonnaise-Crème.
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 Andreas Caminada / GaultMillau (Crevetten-Cocktail) (published as “Mayonnaise-Crème”). Full citation lives in Provenance.