On the jar: Fennelbridge Mayonnaise
blend · mayonnaise
★ STARRED KITCHENPrep 10 minTrüffel-Mayonnaise
Independent adaptation of a publicly published Heiko Nieder recipe. Not affiliated with, sponsored by, or endorsed by Heiko Nieder.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 18 g
- Dijon Mustard — 7.6 ml
- Lemon Juice — 2.9 ml
- Salt — 1 g
- Truffle — 4 g
- Pepper — 1 g
- Sunflower Oil — 108.7 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.
Provenance
Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Heiko Nieder / GaultMillau (Armer Ritter) (published as “Trüffel-Mayonnaise”). Full citation lives in Provenance.