blend · mayo
MASTER CRAFTSMANPrep 10 minOliveway Peanut-Oil Mayonnaise
Independent adaptation of a publicly published Léa Linster recipe. Not affiliated with, sponsored by, or endorsed by Léa Linster.
From a master craftsman's kitchen.
Ratio
Ingredients
- Hot Mustard — 1 El scharfer Senf (15 ml)
- Egg Yolk — 1 Eigelb
- Grapeseed Oil — 250 ml Öl (Traubenkernöl)
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
Oliveway Peanut-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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Léa Linster (2). French / Luxembourg. Cited awards include: Bocuse d'Or gold 1989.
Originally published as Peanut-Oil 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 Léa Linster / Gourmet Report (beef tartare; re-eligible under §1 v2 2026-07-18) (published as “Peanut-Oil Mayonnaise”). Full citation lives in Provenance.