Galangal-Mayonnaise

Name: Galangal-Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (330 ml)
Cuisine: Asian
Ingredients: 25 g Galangal; about 2 whites (70 g) Egg White; about ½ yolk (10 g) Egg Yolk; 4 tsp lemon juice (20 ml) Lemon Juice; 2 tsp white wine vinegar (10 ml) White Wine Vinegar; 3 g Hot Mustard; about ¾ tsp (5 g) Salt; ⅛ tsp (0.3 g) Pepper; 44 tsp rapeseed oil (220 ml) Rapeseed Oil

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

SPREAD · CUCUMBER & LEEK DISHES

In the published recipe, this is the spread for confited cucumber & leek. The same recipe pairs it with Cucumber-Vinaigrette, the cucumber vinaigrette.

Hartmann's galangal mayonnaise for cucumber & leek.

On the jar

GALANGAL-MAY

Method: blend
Yield: about 1½ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 20 mlWhite Wine Vinegar 10 mlRapeseed Oil 220 ml

Ingredients

Galangal25 g
Egg Whiteabout 2 whites (70 g)
Egg Yolkabout ½ yolk (10 g)
Lemon Juice4 tsp lemon juice (20 ml)
White Wine Vinegar2 tsp white wine vinegar (10 ml)
Hot Mustard3 g
Saltabout ¾ tsp (5 g)
Pepper⅛ tsp (0.3 g)
Rapeseed Oil44 tsp rapeseed oil (220 ml)

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

Galangal-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

Wasabi Mayonnaise★ STARRED KITCHENOn the jar: WASABI
Tropical Fruit Curry Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dominik Hartmann works in Modern European / Swiss at GaultMillau Switzerland; credentials include Michelin (GaultMillau Switzerland).

Originally published as Galgant-Mayonnaise.

Adapted from a Dominik Hartmann recipe (Dominik Hartmann / GaultMillau CH (Konfierte Gurke Lauch)).

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 Dominik Hartmann / GaultMillau CH (Konfierte Gurke Lauch) (published as “Galgant-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