blend · mayo
★★★ KITCHENPrep 10 minBeef-Fat Tartare Mayonnaise
Independent adaptation of a publicly published Björn Frantzén recipe. Not affiliated with, sponsored by, or endorsed by Björn Frantzén.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk2 egg yolks
- Beef Fat1 dl melted beef fat (100 ml)
- Vegetable Oil1 dl cooking oil (100 ml)
- Dijon Mustard1 msk Dijon (15 ml)
- Vinegar1 tsk light vinegar (5 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
Beef-Fat Tartare 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:
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$39.99 + S&H founding · first 500 · $49.99 after launch
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Provenance
Björn Frantzén — published sauce recipes in the PantryFlex catalog. Michelin 3* (Restaurant Frantzén).
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 Björn Frantzén / Livets Goda (biff tartar + strong ale) (published as “Beef-Fat Tartare Mayonnaise”). Full citation lives in Provenance.