PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Stoneyard Garlic 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: Rapeseed Oil 400 ml, Lemon Juice 30 ml
Rapeseed Oil 400 mlLemon Juice 30 ml

Ingredients

  • Egg Yolk — 4 free-range egg yolks
  • Garlic — 3 garlic cloves minced/grated
  • Dry Mustard — 1 heaped tsp mustard powder (5 g)
  • Rapeseed Oil — 400 ml rapeseed oil
  • Lemon Juice — juice 1 lemon (30 ml)
  • Salt — salt (3 g)
  • Pepper — pepper (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

Stoneyard Garlic 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 · 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 Garlic Mayonnaise.

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

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 (published as “Garlic Mayonnaise”). Full citation lives in Provenance.

Companion jar