PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Stonecourt Olive-Oil Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, White Wine Vinegar 5 ml, Olive Oil 400 ml
Dijon Mustard 5 mlWhite Wine Vinegar 5 mlOlive Oil 400 ml

Ingredients

  • Egg Yolk — 1 egg yolk RT
  • Dijon Mustard — 1 tsk Dijon (5 ml)
  • White Wine Vinegar — 1 tsk Chardonnay vinegar (5 ml)
  • Salt — salt (2 g)
  • Olive Oil — 4 dl (=400 ml) EVOO RT

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

Stonecourt Olive-Oil Mayonnaise 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:

3 kitchens · 8 stars · 1 national award

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Provenance

Francis Cardenau — published sauce recipes in the PantryFlex catalog. Michelin 2* (Kommandanten, Copenhagen, historical).

Originally published as Olive-Oil Mayonnaise.

Adapted from a Francis Cardenau recipe (Francis Cardenau / cardenau.dk).

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 Francis Cardenau / cardenau.dk (published as “Olive-Oil Mayonnaise”). Full citation lives in Provenance.

Companion jar