On the jar: Coralyard Mayonnaise
blend · mayo
NATIONAL AWARD WINNERPrep 10 minMayonnaise
Independent adaptation of a publicly published Nina Compton recipe. Not affiliated with, sponsored by, or endorsed by Nina Compton.
Mayonnaise from a national-award-winning chef.
Ratio
Ratio by volume: Dijon Mustard 5 ml, Lemon Juice 20 ml, Vegetable Oil 240 ml
Dijon Mustard 5 mlLemon Juice 20 mlVegetable Oil 240 ml
Ingredients
- Egg Yolk — 2 large egg yolks
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Lemon Juice — 4 tsp fresh lemon juice (20 ml)
- Vegetable Oil — 1 cup vegetable oil (240 ml)
- Salt — Coarse salt (3 g)
- Pepper — ground pepper (0.5 g)
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
Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).
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 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 Nina Compton / CBS The Dish (roasted jerk corn) (published as “Mayonnaise”). Full citation lives in Provenance.