PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Sabledock Mayonaise

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

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Tarragon Vinegar 45 ml, Dijon Mustard 15 ml, Grapeseed Oil 500 ml
Tarragon Vinegar 45 mlDijon Mustard 15 mlGrapeseed Oil 500 ml

Ingredients

  • Egg — 3 eieren
  • Tarragon Vinegar — 3 el dragonazijn (45 ml)
  • Dijon Mustard — 1 el scherpe mosterd (15 ml)
  • Grapeseed Oil — 500 ml druivenpitolie
  • Salt — zout (3 g)
  • Pepper — peper (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Sabledock Mayonaise 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:

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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!).

More from this kitchen

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?

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 Peter Goossens / njam! (published as “Mayonaise (Mixer)”). Full citation lives in Provenance.

Companion jar