Corn-Oil Mayonnaise

Name: Corn-Oil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 1 cup (250 ml) Corn Oil; 1 Tbsp (15 ml) Olive Oil; squeeze lemon (10 ml) Lemon Juice; about ¼ tsp (2 g) Salt

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

SPREAD · RUSSIAN SALAD & COLD PLATES

In the published recipe, this is the spread for Russian salad.

Richard Corrigan's corn-oil mayonnaise for Russian salad.

On the jar

CORN-OIL

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlCorn Oil 250 mlOlive Oil 15 mlLemon Juice 10 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 tsp Dijon (5 ml)
Corn Oil1 cup (250 ml)
Olive Oil1 Tbsp (15 ml)
Lemon Juicesqueeze lemon (10 ml)
Saltabout ¼ tsp (2 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

Corn-Oil 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:

3 kitchens · 5 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mimosa Vinaigrette★ STARRED KITCHENOn the jar: MIMOSA
Bacon-Salad Mustard Dressing★ STARRED KITCHENOn the jar: BACON-SALAD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Richard Corrigan works in Irish / British at Corrigan’s Mayfair / historical; credentials include Michelin 1* (Corrigan’s Mayfair / historical).

Adapted from a Richard Corrigan recipe (Richard Corrigan / RTÉ (Russian salad)).

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 Richard Corrigan / RTÉ (Russian salad) (published as “Corn-Oil Mayonnaise”). 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