Hand Mayonnaise

Name: Hand Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (72 g) Egg Yolk; 3 Tbsp (45 ml) Tarragon Vinegar; 1 Tbsp (15 ml) Dijon Mustard; 2 cups (500 ml) Grapeseed Oil; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · FRIES, FISH & SANDWICHES

In the published recipe, this is the spread for mayonaise met de hand.

Goossens's hand-whisked tarragon mayonnaise.

On the jar

HAND

Method: blend
Yield: about 2¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Tarragon Vinegar 45 mlDijon Mustard 15 mlGrapeseed Oil 500 ml

Ingredients

Egg Yolkabout 4 yolks (72 g)
Tarragon Vinegar3 Tbsp (45 ml)
Dijon Mustard1 Tbsp (15 ml)
Grapeseed Oil2 cups (500 ml)
Salt½ tsp (3 g)
Pepperabout ¼ tsp (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.

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Companion jar

Hand 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 · 9 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Peter Goossens — published sauce recipes in the PantryFlex catalog. Michelin 3* (Hof van Cleve, historical).

Originally published as Hand Mayonnaise (Dragonazijn–Mustard).

Adapted from a Peter Goossens recipe (Peter Goossens / njam! (mayonaise met de hand)).

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 Peter Goossens / njam! (mayonaise met de hand) (published as “Hand Mayonnaise (Dragonazijn–Mustard)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

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