PANTRYFLEX

shake · egg emulsion

★ STARRED KITCHENPrep 5 min

Ironroom Mayonnaise

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

Mayonnaise from a starred kitchen.

Ratio

Ratio by volume: Mayo 84 ml, Creme Fraiche 23 ml, Eng Mustard 15 ml, Lemon Juice 2 ml
Mayo 84 mlCreme Fraiche 23 mlEng Mustard 15 mlLemon Juice 2 ml

Ingredients

  • Mayo — 80g of mayonnaise
  • Creme Fraiche — 1 1/2 tbsp of creme fraiche (22.5 ml)
  • Eng Mustard — 3 tsp English mustard (15 ml)
  • Lemon Juice — 1 dash of lemon juice (2 ml)

Method

  1. Pour to the lines in order (bottom → top): Mayo, Creme Fraiche, Eng Mustard, Lemon Juice.
  2. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Nigel Haworth works in Modern British / Lancashire at Northcote; credentials include Michelin 1* (Northcote, Langho, 1996-2018).

Originally published as English Mustard Mayonnaise.

Adapted from a Nigel Haworth recipe (Nigel Haworth / Great British Chefs (Muncaster crab, hen's egg, tossed salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Nigel Haworth / Great British Chefs (Muncaster crab, hen's egg, tossed salad) (published as “English Mustard Mayonnaise”). Full citation lives in Provenance.

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