shake · mayo
NATIONAL AWARD WINNERPrep 5 minAshdock Espelette Mayo
Independent adaptation of a publicly published Greg Denton & Gabrielle Quiñónez Denton recipe. Not affiliated with, sponsored by, or endorsed by Greg Denton & Gabrielle Quiñónez Denton.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Mayo — 1 cup mayonnaise (240 ml)
- Espelette — 1 Tbsp ground espelette (15 ml)
- Lemon Juice — 1 Tbsp fresh lemon juice (15 ml)
- Garlic Powder — ⅛ tsp garlic powder (0.62 ml)
- Salt — ⅛ tsp kosher salt (0.62 ml)
Method
- Pour to the lines in order (bottom → top): Mayo, Espelette, Lemon Juice, Garlic Powder, Salt.
- Add finishing notes: Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
1 kitchen · 0 stars · 1 national award
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Provenance
Greg Denton & Gabrielle Quiñónez Denton works in Argentine-inspired / wood-fire Pacific Northwest at Ox; credentials include James Beard Best Chef: Northwest 2017 (Ox).
Originally published as Espelette Mayo.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Greg & Gabrielle Denton / Seattle Times (Around the Fire) (published as “Espelette Mayo”). Full citation lives in Provenance.