On the jar: Copperyard Mayonnaise
blend · egg emulsion
★ STARRED KITCHENPrep 10 minMayonnaise
Independent adaptation of a publicly published Dominic Chapman recipe. Not affiliated with, sponsored by, or endorsed by Dominic Chapman.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 20 g
- Dijon Mustard — 14.29 ml
- White Wine Vinegar — 5 ml
- Vegetable Oil — 250 ml
- Salt — to taste
- Cayenne — to taste
- Lemon Juice — to taste
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.
Provenance
Dominic Chapman works in British classics / gastropub at The Royal Oak; credentials include Michelin 1* (The Royal Oak, Paley Street, 2010, as head chef).
More from this kitchenFAQ
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Dominic Chapman / Great British Chefs (Beehive fish and chips) (published as “Mayonnaise”). Full citation lives in Provenance.