Herb Mayonnaise

Name: Herb Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 230 ml
Cuisine: French Classic
Ingredients: 30 ml Parsley; 15 ml Tarragon; 18 ml Egg Yolk; 10 ml White Wine Vinegar; 5 ml Dijon Mustard; 165 ml Vegetable Oil; 2 g Salt; 0.5 g Pepper

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

Mayonnaise from a starred kitchen.

Ratio

Parsley 30 mlTarragon 15 mlEgg Yolk 18 mlWhite Wine Vinegar 10 mlDijon Mustard 5 mlVegetable Oil 165 ml

Ingredients

Parsley — 30 ml
Tarragon — 15 ml
Egg Yolk — 18 ml
White Wine Vinegar — 10 ml
Dijon Mustard — 5 ml
Vegetable Oil — 165 ml
Salt — 2 g
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.

Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a Tom Kerridge recipe (Tom Kerridge / Sainsbury's Magazine (fish burgers)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Kerridge / Sainsbury's Magazine (fish burgers) (published as “Herb Mayonnaise”). Full citation lives in Provenance.