blend · mayo
★ STARRED KITCHENPrep 10 minStonerail Lime 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
- Egg — 1 egg
- Egg Yolk — 2 egg yolks
- Dijon Mustard — 2 tsp Dijon (10 ml)
- Makrut Leaf — 3 makrut lime leaves
- Lime Juice — juice 2 limes (40 ml)
- Vegetable Oil — 700 ml vegetable oil
- Salt — salt (3 g)
- Pepper — pepper (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.
Companion jar
Stonerail 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:
2 kitchens · 5 stars · 1 national award
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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 Lime 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 / Great British Chefs (published as “Lime Mayonnaise”). Full citation lives in Provenance.