Herb Mayonnaise

Name: Herb Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (620 ml)
Cuisine: French Classic
Ingredients: about 6 yolks (108 g) Egg Yolk; 1 Tbsp Dijon (15 ml) Dijon Mustard; juice of 1 lemon (30 ml) Lemon Juice; ½ tsp (3 g) Salt; about ½ tsp (1 g) Pepper; 2 cups (500 ml) Sunflower Oil

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

SPREAD · EVERYDAY HERB MAYO

A spread for everyday herb mayo.

Roman Paulus's herb mayonnaise for the Czech table.

On the jar

HERB

Method: blend
Yield: about 2½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlLemon Juice 30 mlSunflower Oil 500 ml

Ingredients

Egg Yolkabout 6 yolks (108 g)
Dijon Mustard1 Tbsp Dijon (15 ml)
Lemon Juicejuice of 1 lemon (30 ml)
Salt½ tsp (3 g)
Pepperabout ½ tsp (1 g)
Sunflower Oil2 cups (500 ml)

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

Herb 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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Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Roman Paulus — published sauce recipes in the PantryFlex catalog. Michelin 1* (Alcron, Prague, historical).

Originally published as Bylinková Majonéza.

Adapted from a Roman Paulus recipe (Roman Paulus / Kuchyně Lidlu).

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 Roman Paulus / Kuchyně Lidlu (published as “Bylinková Majonéza”). 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