Mayonaise

Name: Mayonaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: 3 eieren Egg; 3 el dragonazijn (45 ml) Tarragon Vinegar; 1 el scherpe mosterd (15 ml) Dijon Mustard; 500 ml druivenpitolie Grapeseed Oil; zout (3 g) Salt; peper (0.5 g) Pepper

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

Peter Goossens's Mayonaise, from the published recipe.

Ratio

Tarragon Vinegar 45 mlDijon Mustard 15 mlGrapeseed Oil 500 ml

Ingredients

Egg — 3 eieren
Tarragon Vinegar — 3 el dragonazijn (45 ml)
Dijon Mustard — 1 el scherpe mosterd (15 ml)
Grapeseed Oil — 500 ml druivenpitolie
Salt — zout (3 g)
Pepper — peper (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.

Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Mayonaise (Mixer).

Adapted from a Peter Goossens recipe (Peter Goossens / njam!).

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.

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 Peter Goossens / njam! (published as “Mayonaise (Mixer)”). Full citation lives in Provenance.