PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Cedarmill Sardellenmayo

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

From a starred kitchen.

Ratio

Ratio by volume: Sunflower Oil 120 ml, Dijon Mustard 38 ml, Lemon Juice 15 ml
Sunflower Oil 120 mlDijon Mustard 38 mlLemon Juice 15 ml

Ingredients

  • Egg Yolk — 2 yolks
  • Sunflower Oil — 110 g sunflower oil
  • Dijon Mustard — 40 g sharp mustard
  • Anchovy — 6 anchovies
  • Salt — salt (1 g)
  • Sugar — sugar (1 g)
  • Cayenne — cayenne (0.3 g)
  • Lemon Juice — juice 1/2 lemon

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

Cedarmill Sardellenmayo 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:

3 kitchens · 8 stars · 1 national award

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First run is small.

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Provenance

Andreas Döllerer works in Alpine / Austrian at Döllerer; credentials include Michelin 2* (Döllerer, Gault Millau).

Originally published as Sardellenmayo.

Adapted from a Andreas Döllerer recipe (Andreas Döllerer / Die Presse).

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 Döllerer / Die Presse (published as “Sardellenmayo”). Full citation lives in Provenance.

Companion jar