shake · egg emulsion
★ STARRED KITCHENPrep 5 minEnglish Mustard Mayonnaise
Independent adaptation of a publicly published Nigel Haworth recipe. Not affiliated with, sponsored by, or endorsed by Nigel Haworth.
SPREAD · CRAB & COLD SEAFOOD & BOILED EGGS
In the published recipe, this is the spread for Muncaster crab salad. The same recipe pairs it with Lemon Dressing, the dressing.
The spread from Haworth's Muncaster crab salad.
Ratio
Ingredients
- Mayo⅓ cup (84 ml)
- Creme Fraiche1 1/2 tbsp of creme fraiche (22.5 ml)
- Eng Mustard3 tsp English mustard (15 ml)
- Lemon Juice1 dash of lemon juice (2 ml)
Method
- Pour to the lines in order (bottom → top): MAYO, CREME FRAICHE.
- Shake-to-line (dashed marks): add ENG MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: LEMON JUICE (about ¾ tsp).
- Cap the jar and shake until emulsified.
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It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
2 kitchens · 1 star · 1 national award
- English Mustard Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Lemon Dressing★ STARRED KITCHENOn the jar: LEMON
- Honey and Mint Dressing★ STARRED KITCHENOn the jar: HONEY AND
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
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Provenance
Nigel Haworth works in Modern British / Lancashire at Northcote; credentials include Michelin 1* (Northcote, Langho, 1996-2018).
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Nigel Haworth / Great British Chefs (Muncaster crab, hen's egg, tossed salad) (published as “English Mustard Mayonnaise”). Full citation lives in Provenance.