PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Sableyard 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 5 ml, Lime Juice 30 ml, Olive Oil 250 ml
Eng Mustard 5 mlLime Juice 30 mlOlive Oil 250 ml

Ingredients

  • Egg Yolk — 1 egg yolk
  • Eng Mustard — 1 tsp English mustard (5 ml)
  • Lime Zest — 1 lime, zested and juiced
  • Lime Juice — 1 lime, juiced
  • Olive Oil — 250ml olive oil
  • Salt — 1 pinch of salt (1 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

Sableyard 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

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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.

Originally published as Lime Mayonnaise.

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

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 (published as “Lime Mayonnaise”). Full citation lives in Provenance.

Companion jar