Basic Mayonnaise

Name: Basic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 tsp wholegrain mustard (5 ml) Grain Mustard; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper; about 1 cup (217 ml) Grapeseed Oil; ~1 tbsp olive (15 ml) Olive Oil

Independent adaptation of a publicly published Brian Mark Hansen recipe. Not affiliated with, sponsored by, or endorsed by Brian Mark Hansen.

SPREAD · SANDWICHES & VEGETABLES

A spread for sandwiches & vegetables.

Brian Mark Hansen's basic mayonnaise for everyday use.

On the jar

BASIC

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Grain Mustard 5 mlSherry Vinegar 5 mlGrapeseed Oil 217 mlOlive Oil 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Grain Mustard1 tsp wholegrain mustard (5 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)
Grapeseed Oilabout 1 cup (217 ml)
Olive Oil~1 tbsp olive (15 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.

Get Basic Mayonnaise + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Basic 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

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Brian Mark Hansen works in Nordic / Danish at Alchemist / Copenhagen lineage; credentials include Michelin (Alchemist / Copenhagen lineage).

Adapted from a Brian Mark Hansen recipe (Brian Mark Hansen / Gastrotools).

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 Brian Mark Hansen / Gastrotools (published as “Basic 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