PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Sablepoint Mayonnaise

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

Mayonnaise from a starred kitchen.

Ratio

Ratio by volume: Eng Mustard 4 ml, White Wine Vinegar 4 ml, Olive Oil 200 ml
Eng Mustard 4 mlWhite Wine Vinegar 4 mlOlive Oil 200 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Eng Mustard — 3/4 tsp English mustard (3.75 ml)
  • White Wine Vinegar — 3/4 tsp white wine vinegar (3.75 ml)
  • Olive Oil — 200ml light olive oil
  • Salt — sea 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

Sablepoint 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:

4 kitchens · 7 stars · 1 national award

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Originally published as Light Olive Oil Mayonnaise.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (root vegetable coleslaw)).

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 Nathan Outlaw / Great British Chefs (root vegetable coleslaw) (published as “Light Olive Oil Mayonnaise”). Full citation lives in Provenance.

Companion jar