Beef-Fat Tartare Mayonnaise

Name: Beef-Fat Tartare Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; about 6 Tbsp (100 ml) Beef Fat; about 6 Tbsp (100 ml) Vegetable Oil; 1 Tbsp (15 ml) Dijon Mustard; 1 tsp (5 ml) Vinegar

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

SPREAD · BEEF TARTARE

In the published recipe, this is the spread for beef tartare.

Frantzén's beef-fat mayonnaise for tartare.

On the jar

BEEF-FAT

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Beef Fat 100 mlVegetable Oil 100 mlDijon Mustard 15 mlVinegar 5 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Beef Fatabout 6 Tbsp (100 ml)
Vegetable Oilabout 6 Tbsp (100 ml)
Dijon Mustard1 Tbsp (15 ml)
Vinegar1 tsp (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:

3 kitchens · 7 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Björn Frantzén — published sauce recipes in the PantryFlex catalog. Michelin 3* (Restaurant Frantzén).

Adapted from a Björn Frantzén recipe (Björn Frantzén / Livets Goda (biff tartar + strong ale)).

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 Björn Frantzén / Livets Goda (biff tartar + strong ale) (published as “Beef-Fat Tartare Mayonnaise”). 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