blend · mayo
★ STARRED KITCHENPrep 10 minLime Mayonnaise
Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.
SPREAD · SEAFOOD, FISH & COLD SANDWICHES
A spread for seafood, fish & cold sandwiches.
Nathan Outlaw's lime mayonnaise for seafood & sandwiches.
On the jar
MAYONNAISE
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 6
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Egg Yolkabout 1 yolk (18 g)
- Eng Mustard1 tsp English mustard (5 ml)
- Lime Zest2 g
- Lime Juice2 Tbsp (30 ml)
- Olive Oil1 cup (250 ml)
- Salt1 pinch of salt (1 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
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:
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.
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?
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 (published as “Lime 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.