blend · mayo
★ STARRED KITCHENPrep 10 minOliveroom Trüffel-Mayonnaise
Independent adaptation of a publicly published Heiko Nieder recipe. Not affiliated with, sponsored by, or endorsed by Heiko Nieder.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 Eigelb
- Dijon Mustard — 8 g Dijon
- Lemon Juice — 3 g Zitronensaft
- Salt — 1 Prise Himalayasalz (1 g)
- Truffle — 4 g Trüffel
- Pepper — 1 g frisch gemahlener Pfeffer
- Sunflower Oil — 100 g Sonnenblumenöl
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.
Companion jar
Oliveroom Trüffel-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
- Ivoryrow Tomaten-Erdbeer-★ STARRED KITCHEN
- Umbergate Cocktail★★★ KITCHEN
- Caperroom Mayonnaise À La★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).
Originally published as Trüffel-Mayonnaise.
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 — 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 Heiko Nieder / GaultMillau (Armer Ritter) (published as “Trüffel-Mayonnaise”). Full citation lives in Provenance.