blend · mayo
HATTED KITCHENPrep 10 minCopperdock 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
Ingredients
- Egg Yolk — 3 egg yolks
- Dijon Mustard — 1 Tbsp Dijon mustard (15 ml)
- White Wine Vinegar — 1½ Tbsp white wine vinegar (22.5 ml)
- Salt — pinch salt (1 g)
- Lemon Juice — squeeze lemon juice (15 ml)
- Grapeseed Oil — 220 g grapeseed oil
- Olive Oil — 50 g olive oil
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
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
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- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
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 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 Ben Shewry / Attica Digest (chicken sandwiches two ways) (published as “House Mayonnaise (Chicken Sandwich Base)”). Full citation lives in Provenance.