Maggia-Pfeffer-Mayonnaise

Name: Maggia-Pfeffer-Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 460 ml
Cuisine: French Classic
Ingredients: 100 g Egg; 19 ml Dijon Mustard; 20 g Maggia Pepper; 30 ml Cider Vinegar; 15 ml Lemon Juice; 1.5 g Lemon Zest; 300 ml Rapeseed Oil; 2 g Salt

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

Mayonnaise from a starred kitchen.

Ratio

Dijon Mustard 19 mlCider Vinegar 30 mlLemon Juice 15 mlRapeseed Oil 300 ml

Ingredients

Egg — 100 g
Dijon Mustard — 19 ml
Maggia Pepper — 20 g
Cider Vinegar — 30 ml
Lemon Juice — 15 ml
Lemon Zest — 1.5 g
Rapeseed Oil — 300 ml
Salt — 2 g

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

Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).

Adapted from a Nenad Mlinarevic recipe (Nenad Mlinarevic / GaultMillau (Chain-Steak-Spiessli)).

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.

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 Nenad Mlinarevic / GaultMillau (Chain-Steak-Spiessli) (published as “Maggia-Pfeffer-Mayonnaise”). Full citation lives in Provenance.