blend · mayo
★ STARRED KITCHENPrep 10 minFlintlane Galgant-Mayonnaise
Independent adaptation of a publicly published Dominik Hartmann recipe. Not affiliated with, sponsored by, or endorsed by Dominik Hartmann.
From a starred kitchen.
Ratio
Ingredients
- Galangal — 1 Galgant-Wurzel, fein gerieben
- Egg White — 70 g Eiweiss
- Egg Yolk — 10 g Eigelb
- Lemon Juice — 20 g Zitronensaft
- White Wine Vinegar — 10 ml Essig
- Hot Mustard — 3 g Senf
- Salt — 5 g Salz
- Pepper — Prise Pfeffer (0.3 g)
- Rapeseed Oil — 220 ml Rapsöl
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
Flintlane Galgant-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 · 7 stars · 1 national award
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- Sablecourt Mayonnaise★ STARRED KITCHEN
- Stonepass Mustard Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Dominik Hartmann works in Modern European / Swiss at GaultMillau Switzerland; credentials include Michelin (GaultMillau Switzerland).
Originally published as Galgant-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 Dominik Hartmann / GaultMillau CH (Konfierte Gurke Lauch) (published as “Galgant-Mayonnaise”). Full citation lives in Provenance.