PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Brickway Beef-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

Ratio by volume: Beef Fat 100 ml, Vegetable Oil 100 ml, Dijon Mustard 15 ml, Vinegar 5 ml
Beef Fat 100 mlVegetable Oil 100 mlDijon Mustard 15 mlVinegar 5 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Beef Fat — 1 dl melted beef fat (100 ml)
  • Vegetable Oil — 1 dl cooking oil (100 ml)
  • Dijon Mustard — 1 msk Dijon (15 ml)
  • Vinegar — 1 tsk light vinegar (5 ml)

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

Brickway 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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Provenance

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

Originally published as Beef-Fat Tartare Mayonnaise.

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

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

Companion jar