blend · mayo
★ STARRED KITCHENPrep 10 minLight Olive Oil Mayonnaise
Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.
DRESSING · ROOT VEGETABLE COLESLAW
In the published recipe, this is the dressing for root vegetable coleslaw.
Nathan Outlaw's light olive oil mayo for root coleslaw.
On the jar
MAYONNAISE
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 5
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Eng Mustard3/4 tsp English mustard (3.75 ml)
- White Wine Vinegar3/4 tsp white wine vinegar (3.75 ml)
- Olive Oilabout ¾ cup (200 ml)
- Saltabout ¼ tsp (2 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
Light Olive Oil 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 · 8 stars · 1 national award
- Chervil Vinaigrette★ STARRED KITCHENOn the jar: CHERVIL
- Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.
Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (root vegetable coleslaw)).
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 Nathan Outlaw / Great British Chefs (root vegetable coleslaw) (published as “Light Olive Oil 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.