blend · mayo
★ STARRED KITCHENPrep 10 minFernpoint Smoked Garlic Mayonnaise
Independent adaptation of a publicly published Marcus Wareing recipe. Not affiliated with, sponsored by, or endorsed by Marcus Wareing.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 2 large garlic bulbs, smoked/roast soft
- Egg Yolk — 2 large egg yolks
- Lemon Juice — juice of 1 lemon (30 ml)
- Dijon Mustard — 1 Tbsp Dijon (15 ml)
- Vegetable Oil — 300 ml vegetable oil
- Herbs — small handful garden herbs (10 g)
- Salt — salt (3 g)
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
Fernpoint Smoked Garlic 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 · 6 stars · 1 national award
- Sableyard Balsamic★ STARRED KITCHEN
- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
- Mossway Honey–soy–mirin★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).
Originally published as Smoked Garlic 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 Marcus Wareing / BBC Food (roast chicken) (published as “Smoked Garlic Mayonnaise”). Full citation lives in Provenance.