From Ina Garten's kitchen · Barefoot Contessa (specialty food store), East Hampton
shake · egg emulsion
NATIONAL AWARD WINNERCinderhall Mustard Mayo
From a national-award-winning chef
Ratio
MAYO 360DIJON 45GRAIN MUSTARD 23SOUR CREAM 80
Ingredients
- MAYO360 ml
- DIJON45 ml
- GRAIN MUSTARD22.5 ml
- SOUR CREAM80 ml
- SALT1.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, DIJON, GRAIN MUSTARD, SOUR CREAM.
- Add finishing notes: SALT.
- Cap the jar and shake until emulsified.
Provenance
American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.
Originally published as Mustard Mayo.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Barefoot Contessa / Food Network (published as “Mustard Mayo”). Full citation lives in Provenance.