Lemon Juice Cayenne Mayonnaise

Name: Lemon Juice Cayenne Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (20 g) Egg Yolk; 1 Tbsp (14 ml) Dijon Mustard; 1 tsp (5 ml) White Wine Vinegar; 1 cup (250 ml) Vegetable Oil; to taste Salt; to taste Cayenne; to taste Lemon Juice

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

SPREAD · TARTARE SAUCE BASE & FISH AND CHIPS

In the published recipe, this is the spread for fish and chips.

The spread from Chapman's fish and chips.

On the jar

MAYONNAISE

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 14 mlWhite Wine Vinegar 5 mlVegetable Oil 250 ml

Ingredients

Egg Yolkabout 1 yolk (20 g)
Dijon Mustard1 Tbsp (14 ml)
White Wine Vinegar1 tsp (5 ml)
Vegetable Oil1 cup (250 ml)
Saltto taste
Cayenneto taste
Lemon Juiceto 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.

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Companion jar

Lemon Juice Cayenne 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 · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Dominic Chapman recipe (Dominic Chapman / Great British Chefs (Beehive fish and chips)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Dominic Chapman / Great British Chefs (Beehive fish and chips) (published as “Mayonnaise”). 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.

Companion jar