PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Fernhouse Maionese Caseira

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Vegetable Oil 200 ml
Dijon Mustard 15 mlVegetable Oil 200 ml

Ingredients

  • Egg Yolk — 1 gema
  • Dijon Mustard — 1 Tbsp mostarda Dijon (15 ml)
  • Vegetable Oil — 200 ml óleo
  • Salt — pinch salt (1 g)
  • Pepper — pepper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Fernhouse Maionese Caseira 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 · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Érick Jacquin. French / Brazilian. Cited awards include: Michelin (historical FR stars); MasterChef Brasil judge.

Originally published as Maionese Caseira.

Adapted from a Érick Jacquin recipe (Érick Jacquin / TudoGostoso (MasterChef BR method)).

More from this kitchen

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?

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 Érick Jacquin / TudoGostoso (MasterChef BR method) (published as “Maionese Caseira”). Full citation lives in Provenance.

Companion jar