PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Ivoryquay Tarragon-Vinegar Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Tarragon Vinegar 10 ml, Dijon Mustard 10 ml, Grapeseed Oil 545 ml
Tarragon Vinegar 10 mlDijon Mustard 10 mlGrapeseed Oil 545 ml

Ingredients

  • Egg Yolk — 3 egg yolks
  • Tarragon Vinegar — 10 g tarragon vinegar
  • Dijon Mustard — 10 g Dijon mustard
  • Salt — 3 g salt
  • Grapeseed Oil — 500 g grapeseed oil

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

Ivoryquay Tarragon-Vinegar 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 · 7 stars · 1 national award

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Provenance

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

Originally published as Tarragon-Vinegar Mayonnaise.

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

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 Brian Mark Hansen / Gastrotools (published as “Tarragon-Vinegar Mayonnaise”). Full citation lives in Provenance.

Companion jar