PANTRYFLEX

blend · mayo

HATTED KITCHENPrep 10 min

Copperdock House Mayonnaise

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

From a hatted kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, White Wine Vinegar 23 ml, Lemon Juice 15 ml, Grapeseed Oil 239 ml, Olive Oil 54 ml
Dijon Mustard 15 mlWhite Wine Vinegar 23 mlLemon Juice 15 mlGrapeseed Oil 239 mlOlive Oil 54 ml

Ingredients

  • Egg Yolk3 egg yolks
  • Dijon Mustard1 Tbsp Dijon mustard (15 ml)
  • White Wine Vinegar1½ Tbsp white wine vinegar (22.5 ml)
  • Saltpinch salt (1 g)
  • Lemon Juicesqueeze lemon juice (15 ml)
  • Grapeseed Oil220 g grapeseed oil
  • Olive Oil50 g olive oil

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

Copperdock House 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:

3 kitchens · 7 stars · 1 national award

First run is small.

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

Provenance

Ben Shewry. Australian / contemporary. Cited awards include: Good Food Guide 3 hats (Attica).

Originally published as House Mayonnaise (Chicken Sandwich Base).

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 Ben Shewry / Attica Digest (chicken sandwiches two ways) (published as “House Mayonnaise (Chicken Sandwich Base)”). Full citation lives in Provenance.