House Mayonnaise

Name: House Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1½ Tbsp white wine vinegar (22.5 ml) White Wine Vinegar; pinch salt (1 g) Salt; squeeze lemon juice (15 ml) Lemon Juice; 1 cup (239 ml) Grapeseed Oil; about ¼ cup (54 ml) Olive Oil

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

SPREAD · SANDWICHES & CHICKEN

In the published recipe, this is the spread for chicken sandwiches two ways.

Shewry's house mayonnaise for chicken sandwiches.

On the jar

HOUSE

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlWhite Wine Vinegar 23 mlLemon Juice 15 mlGrapeseed Oil 239 mlOlive Oil 54 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
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 Oil1 cup (239 ml)
Olive Oilabout ¼ cup (54 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

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:

4 kitchens · 8 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as House Mayonnaise (Chicken Sandwich Base).

Adapted from a Ben Shewry recipe (Ben Shewry / Attica Digest (chicken sandwiches two ways)).

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?

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

Companion jar