PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Quartzmill Homemade Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, White Wine Vinegar 15 ml, Neutral Oil 500 ml
Dijon Mustard 15 mlWhite Wine Vinegar 15 mlNeutral Oil 500 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Dijon Mustard — 1 tbsp Dijon mustard (15 ml)
  • White Wine Vinegar — 1 tbsp white wine vinegar (15 ml)
  • Neutral Oil — 500 ml plain oil
  • Salt — salt (2 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Quartzmill Homemade 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 · 7 stars · 1 national award

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Provenance

Mark Moriarty. Irish / French. Cited awards include: S.Pellegrino Young Chef 2015; Michelin 2* lineage (Restaurant Patrick Guilbaud).

Originally published as Homemade Mayonnaise.

Adapted from a Mark Moriarty recipe (Mark Moriarty / RTÉ (croque madame)).

More from this kitchen

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?

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 Mark Moriarty / RTÉ (croque madame) (published as “Homemade Mayonnaise”). Full citation lives in Provenance.

Companion jar