Basic Mayonnaise

Name: Basic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 240 ml
Cuisine: Mediterranean
Ingredients: 18 g Egg Yolk; 5 ml Grain Mustard; 5 ml Sherry Vinegar; 1 g Salt; 0.3 g Pepper; 217.4 ml Grapeseed Oil; 15 ml Olive Oil

Independent adaptation of a publicly published Brian Mark Hansen recipe. Not affiliated with, sponsored by, or endorsed by Brian Mark Hansen.

Mayonnaise from a starred kitchen.

Ratio

Grain Mustard 5 mlSherry Vinegar 5 mlGrapeseed Oil 217 mlOlive Oil 15 ml

Ingredients

Egg Yolk — 18 g
Grain Mustard — 5 ml
Sherry Vinegar — 5 ml
Salt — 1 g
Pepper — 0.3 g
Grapeseed Oil — 217.4 ml
Olive Oil — 15 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

Brian Mark Hansen works in Nordic / Danish at Alchemist / Copenhagen lineage; credentials include Michelin (Alchemist / Copenhagen lineage).

Adapted from a Brian Mark Hansen recipe (Brian Mark Hansen / Gastrotools).

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 Brian Mark Hansen / Gastrotools (published as “Basic Mayonnaise”). Full citation lives in Provenance.