On the jar: Fennelyard Mayonnaise
blend · mayonnaise
★ STARRED KITCHENPrep 10 minSardellenmayo
Independent adaptation of a publicly published Andreas Döllerer recipe. Not affiliated with, sponsored by, or endorsed by Andreas Döllerer.
Mayonnaise from a starred kitchen.
Ratio
Ratio by volume: Sunflower Oil 120 ml, Dijon Mustard 38 ml, Lemon Juice 15 ml
Sunflower Oil 120 mlDijon Mustard 38 mlLemon Juice 15 ml
Ingredients
- Egg Yolk — 36 g
- Sunflower Oil — 119.6 ml
- Dijon Mustard — 38.1 ml
- Anchovy — 24 g
- Salt — 1 g
- Sugar — 1 g
- Cayenne — 0.3 g
- Lemon Juice — 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
Andreas Döllerer works in Alpine / Austrian at Döllerer; credentials include Michelin 2* (Döllerer, Gault Millau).
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 Andreas Döllerer / Die Presse (published as “Sardellenmayo”). Full citation lives in Provenance.