Corn-Oil Mayonnaise

Name: Corn-Oil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 2 egg yolks Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 250 ml corn oil Corn Oil; little EVOO to finish (15 ml) Olive Oil; squeeze lemon (10 ml) Lemon Juice; salt (2 g) Salt

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

Richard Corrigan's Corn-Oil Mayonnaise, from the published recipe.

Ratio

Dijon Mustard 5 mlCorn Oil 250 mlOlive Oil 15 mlLemon Juice 10 ml

Ingredients

Egg Yolk — 2 egg yolks
Dijon Mustard — 1 tsp Dijon (5 ml)
Corn Oil — 250 ml corn oil
Olive Oil — little EVOO to finish (15 ml)
Lemon Juice — squeeze lemon (10 ml)
Salt — salt (2 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

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ (Russian salad)).

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.

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 Richard Corrigan / RTÉ (Russian salad) (published as “Corn-Oil Mayonnaise”). Full citation lives in Provenance.