PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Indigobench Bylinková Majonéza

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Lemon Juice 30 ml, Sunflower Oil 500 ml
Dijon Mustard 15 mlLemon Juice 30 mlSunflower Oil 500 ml

Ingredients

  • Egg Yolk — 6 yolks
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Salt — S+P (3 g)
  • Pepper — pepper (1 g)
  • Sunflower Oil — 500 ml herb oil (sunflower base)

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

Indigobench Bylinková Majonéza 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:

2 kitchens · 4 stars · 1 national award

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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).

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 Roman Paulus / Kuchyně Lidlu (published as “Bylinková Majonéza”). Full citation lives in Provenance.

Companion jar