PANTRYFLEX

shake · mayo

★ STARRED KITCHENPrep 5 min

Whole-Grain Mustard Mayonnaise

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

SPREAD · PAK CHOI & ROASTED SQUASH

In the published recipe, this is the spread for pak choi with roasted squash.

Claudio Sadler's whole-grain mustard mayonnaise for pak choi.

On the jar

MUSTARD

Method
shake
Yield
about 1½ cups
Ingredients
6
Jar batch
0.85× recipe
Add to a jar

Ratio

Ratio by volume: NEUTRAL OIL 272 ml, W.WINE VINEGAR 20 ml
NEUTRAL OIL 272 mlW.WINE VINEGAR 20 ml

Ingredients

  • Neutral Oilabout 1¼ cups (272 ml)
  • White Wine Vinegar4 tsp white wine vinegar (20 ml)
  • Mustard Seed15 g
  • Eggabout 1 egg (50 g)
  • Egg Yolkabout 1 yolk (18 g)
  • Saltabout ¼ tsp (2 g)

Method

  1. Pour to the lines in order (bottom → top): NEUTRAL OIL, W.WINE VINEGAR.
  2. Shake-to-line (dashed marks): add MUSTARD SEED. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: ¾ EGG, ¾ EGG YOLK.
  4. Season to finish: SALT (to taste).
  5. Cap the jar and shake until emulsified.

Get Whole-Grain Mustard Mayonnaise + 3 more sauces like it

The full recipe and its 3 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.

Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

4 kitchens · 6 stars

Put it on a jar Build it as a gift ▸

$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

Claudio Sadler. Italian. Cited awards include: Michelin 1* (Sadler, Milano).

Originally published as Maionese alla Senape (Grani).

Adapted from a Claudio Sadler recipe (Claudio Sadler / La Cucina Italiana).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Claudio Sadler / La Cucina Italiana (published as “Maionese alla Senape (Grani)”). 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.

Add to a jar