blend · egg emulsion
★ STARRED KITCHENPrep 10 minCopperyard Mayonnaise
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 — 20g of pasteurised egg yolk
- Dijon Mustard — 15g
- White Wine Vinegar — 1 tsp (5 ml)
- Vegetable Oil — 250ml
- 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.
Companion jar
Copperyard Mayonnaise wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 4 national awards
- Provençal MayoNATIONAL AWARD WINNER
- Piedmont Aioli★ STARRED KITCHEN
- Seoul Aioli★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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).
Originally published as Mayonnaise.
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 — its companion jar is below.
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 Dominic Chapman / Great British Chefs (Beehive fish and chips) (published as “Mayonnaise”). Full citation lives in Provenance.