blend · mayo
★ STARRED KITCHENPrep 10 minKrustentiermayonnaise
Independent adaptation of a publicly published Hans Stefan Steinheuer recipe. Not affiliated with, sponsored by, or endorsed by Hans Stefan Steinheuer.
SPREAD · CARABINERO PRAWNS & SHELLFISH
In the published recipe, this is the spread for carabinero prawn. The same recipe pairs it with Cubeb-Pfeffer-Vinaigrette, the vinaigrette.
Steinheuer's shellfish mayonnaise for carabinero prawns.
On the jar
KRUSTENTIERM
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 3
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Shellfish Stkabout 3 Tbsp (50 ml)
- Grapeseed Oil10 Tbsp grapeseed oil (150 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.
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Companion jar
Krustentiermayonnaise 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:
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Provenance
Hans Stefan Steinheuer — published sauce recipes in the PantryFlex catalog. Michelin 2* (Steinheuers / Zur Alten Post).
Adapted from a Hans Stefan Steinheuer recipe (Hans Stefan Steinheuer / Port Culinaire (Carabinero)).
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Hans Stefan Steinheuer / Port Culinaire (Carabinero) (published as “Krustentiermayonnaise”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.