Blender Mayonnaise

Name: Blender Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 3 eggs (150 g) Egg; 3 Tbsp tarragon vinegar (45 ml) Tarragon Vinegar; 1 Tbsp Dijon mustard (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 · EVERYDAY MAYO

A spread for everyday mayo.

Peter Goossens's blender mayonnaise, an everyday base.

On the jar

MAYONAISE

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

Eggabout 3 eggs (150 g)
Tarragon Vinegar3 Tbsp tarragon vinegar (45 ml)
Dijon Mustard1 Tbsp Dijon mustard (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

Blender 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

Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Sesame Mayonnaise★★★ KITCHENOn the jar: SESAME
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 Mayonaise (Mixer).

Adapted from a Peter Goossens recipe (Peter Goossens / njam!).

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! (published as “Mayonaise (Mixer)”). Full citation lives in Provenance.

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