blend · mayo
★ STARRED KITCHENPrep 10 minHomemade Mayonnaise
Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.
SPREAD · CRAB SALAD & COLD SEAFOOD
In the published recipe, this is the spread for crab salad. The same recipe pairs it with Egg & Mustard Vinaigrette, the egg & mustard vinaigrette.
Hartnett's homemade mayonnaise for crab salad.
On the jar
HOMEMADE
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 4
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 1 yolk (18 g)
- White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
- Dijon Mustard½ tsp Dijon (2.5 ml)
- Vegetable Oil1¼ cups (300 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.
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Companion jar
Homemade 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:
2 kitchens · 4 stars · 1 national award
- Dill-Chive Potato Dressing★ STARRED KITCHENOn the jar: DILLCHIVE
- Classic Vinaigrette★ STARRED KITCHENOn the jar: CLASSIC
- Herring Waldorf Dressing★ STARRED KITCHENOn the jar: HERRING
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Angela Hartnett / Guardian Feast (The Weekend Cook) (published as “Homemade Mayonnaise”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.