PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Stonegate Corn-Oil Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Corn Oil 250 ml, Olive Oil 15 ml, Lemon Juice 10 ml
Dijon Mustard 5 mlCorn Oil 250 mlOlive Oil 15 mlLemon Juice 10 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Corn Oil — 250 ml corn oil
  • Olive Oil — little EVOO to finish (15 ml)
  • Lemon Juice — squeeze lemon (10 ml)
  • Salt — salt (2 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

Stonegate 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 · 7 stars · 1 national award

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Provenance

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

Originally published as Corn-Oil Mayonnaise.

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

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 Richard Corrigan / RTÉ (Russian salad) (published as “Corn-Oil Mayonnaise”). Full citation lives in Provenance.

Companion jar