Maggia-Pfeffer-Mayonnaise

Name: Maggia-Pfeffer-Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (460 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Egg; about 1½ Tbsp (19 ml) Dijon Mustard; 20 g Maggia Pepper; 2 Tbsp (30 ml) Cider Vinegar; 1/2 lemon juice Lemon Juice; 1/2 lemon zest (1.5 g) Lemon Zest; 1 cup + 1/4 cup rapeseed oil (300 ml) Rapeseed Oil; about ¼ tsp (2 g) Salt

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

SPREAD · STEAK SKEWERS & FRIES

In the published recipe, this is the spread for steak skewers.

Nenad Mlinarevic's Maggi-pepper mayo for steak skewers.

On the jar

MAGGIA-PFEFF

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 19 mlCider Vinegar 30 mlLemon Juice 15 mlRapeseed Oil 300 ml

Ingredients

Eggabout 2 eggs (100 g)
Dijon Mustardabout 1½ Tbsp (19 ml)
Maggia Pepper20 g
Cider Vinegar2 Tbsp (30 ml)
Lemon Juice1/2 lemon juice
Lemon Zest1/2 lemon zest (1.5 g)
Rapeseed Oil1 cup + 1/4 cup rapeseed oil (300 ml)
Saltabout ¼ tsp (2 g)

Where it sits

One of 177 mayo recipes in the catalog, with 8 ingredients against a median of 6.

Its fat to acid ratio is 6.7:1, higher than 15% of the catalog’s mayo recipes (median 14.3:1), a sharper mix for the category.

The acid here is cider vinegar and lemon juice. In this category chefs also reach for white wine vinegar (35 recipes), lime juice (14), and red wine vinegar (8).

The fat here is rapeseed oil. In this category chefs also reach for olive oil (43 recipes) and sunflower oil (38).

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

Maggia-Pfeffer-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

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Nenad Mlinarevic works in Swiss / modern at Focus; credentials include Michelin 2* (Focus, Vitznau historical).

Adapted from a Nenad Mlinarevic recipe (Nenad Mlinarevic / GaultMillau (Chain-Steak-Spiessli)).

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 Nenad Mlinarevic / GaultMillau (Chain-Steak-Spiessli) (published as “Maggia-Pfeffer-Mayonnaise”). Full citation lives in Provenance.

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.

Companion jar