Smoked Mayonnaise

Name: Smoked Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: 18g pasteurised egg yolk Egg Yolk; 12g Dijon mustard Dijon Mustard; 10g chardonnay vinegar White Wine Vinegar; 300g smoked grapeseed oil Grapeseed Oil

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

Mayonnaise from a starred kitchen.

Ratio

Dijon Mustard 11 mlWhite Wine Vinegar 10 mlGrapeseed Oil 326 ml

Ingredients

Egg Yolk — 18g pasteurised egg yolk
Dijon Mustard — 12g Dijon mustard
White Wine Vinegar — 10g chardonnay vinegar
Grapeseed Oil — 300g smoked grapeseed oil

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.

Provenance

Tom Shepherd works in Modern British at Upstairs by Tom Shepherd; credentials include Michelin 1* (Upstairs by Tom Shepherd).

Adapted from a Tom Shepherd recipe (Tom Shepherd / Great British Chefs (beef tartare croustade)).

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.

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 Tom Shepherd / Great British Chefs (beef tartare croustade) (published as “Smoked Mayonnaise”). Full citation lives in Provenance.