blend · mayo
NATIONAL AWARD WINNERPrep 10 minCoralyard Mayonnaise
Independent adaptation of a publicly published Nina Compton recipe. Not affiliated with, sponsored by, or endorsed by Nina Compton.
Mayonnaise from a national-award-winning chef.
Ratio
Ingredients
- Egg Yolk — 2 large egg yolks
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Lemon Juice — 4 tsp fresh lemon juice (20 ml)
- Vegetable Oil — 1 cup vegetable oil (240 ml)
- Salt — Coarse salt (3 g)
- Pepper — ground pepper (0.5 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.
Companion jar
Coralyard 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:
2 kitchens · 3 stars · 2 national awards
- Pearlhall Coconut–tamarind–limeNATIONAL AWARD WINNER
- Coralroom Escabeche CitrusNATIONAL AWARD WINNER
- Coralgate Tomato MarinadeNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).
Originally published as Mayonnaise.
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?
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 Nina Compton / CBS The Dish (roasted jerk corn) (published as “Mayonnaise”). Full citation lives in Provenance.