Lime Mayonnaise

Name: Lime Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (800 ml)
Cuisine: French Classic
Ingredients: about 1 egg (50 g) Egg; about 2 yolks (36 g) Egg Yolk; 2 tsp Dijon (10 ml) Dijon Mustard; about 10 leaves (3 g) Makrut Leaf; juice 2 limes (40 ml) Lime Juice; 3 cups (700 ml) Vegetable Oil; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Marcus Wareing recipe. Not affiliated with, sponsored by, or endorsed by Marcus Wareing.

SPREAD · SCALLOPS & SEAFOOD

In the published recipe, this is the spread for scallops.

Marcus Wareing's lime mayonnaise for scallops.

On the jar

LIME

Method: blend
Yield: about 3¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 10 mlLime Juice 40 mlVegetable Oil 700 ml

Ingredients

Eggabout 1 egg (50 g)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustard2 tsp Dijon (10 ml)
Makrut Leafabout 10 leaves (3 g)
Lime Juicejuice 2 limes (40 ml)
Vegetable Oil3 cups (700 ml)
Salt½ tsp (3 g)
Pepperabout ¼ tsp (0.5 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.

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Companion jar

Lime 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

Mallorca Wholegrain Mustard Vinaigrette★ STARRED KITCHENOn the jar: MALLORCA
Balsamic Dressing★ STARRED KITCHENOn the jar: BALSAMIC
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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).

Adapted from a Marcus Wareing recipe (Marcus Wareing / Great British Chefs).

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 Marcus Wareing / Great British Chefs (published as “Lime Mayonnaise”). 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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar