PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Maplepass Homemade Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine Vinegar 15 ml, Dijon Mustard 3 ml, Vegetable Oil 300 ml
White Wine Vinegar 15 mlDijon Mustard 3 mlVegetable Oil 300 ml

Ingredients

  • Egg Yolk — 1 egg yolk
  • White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
  • Dijon Mustard — ½ tsp Dijon (2.5 ml)
  • Vegetable Oil — 300 mL vegetable oil (slow stream)

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

Maplepass 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

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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).

Originally published as Homemade Mayonnaise.

Adapted from a Angela Hartnett recipe (Angela Hartnett / Guardian Feast (The Weekend Cook)).

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 Angela Hartnett / Guardian Feast (The Weekend Cook) (published as “Homemade Mayonnaise”). Full citation lives in Provenance.

Companion jar