Light Olive Oil Mayonnaise

Name: Light Olive Oil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 250 ml
Cuisine: American
Ingredients: 36 g Egg Yolk; 3.75 ml Eng Mustard; 3.75 ml White Wine Vinegar; 200 ml Olive Oil; 2 g Salt

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

Mayonnaise from a starred kitchen.

Ratio

Eng Mustard 4 mlWhite Wine Vinegar 4 mlOlive Oil 200 ml

Ingredients

Egg Yolk — 36 g
Eng Mustard — 3.75 ml
White Wine Vinegar — 3.75 ml
Olive Oil — 200 ml
Salt — 2 g

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

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (root vegetable coleslaw)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nathan Outlaw / Great British Chefs (root vegetable coleslaw) (published as “Light Olive Oil Mayonnaise”). Full citation lives in Provenance.