blend · mayo
★★★ KITCHENPrep 10 minCedarworks Mayonnaise
Independent adaptation of a publicly published Sergio Herman recipe. Not affiliated with, sponsored by, or endorsed by Sergio Herman.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk — 4 yolks
- Tarragon Vinegar — 1 tbsp tarragon vinegar (15 ml)
- Dijon Mustard — 1 tbsp mustard (15 ml)
- Lemon Juice — 2 tbsp lemon (30 ml)
- Grapeseed Oil — 5 dl grapeseed (500 ml)
- Salt — S&P (2 g)
- Pepper — S&P (0.5 g)
- Cream — cream (30 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.
Companion jar
Cedarworks 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Sergio Herman works in Belgian / Dutch modern at historical Oud Sluis; credentials include Michelin 3* (historical Oud Sluis).
Originally published as Mayonnaise.
More from this kitchenFAQ
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 Sergio Herman / Barts Boekje (Kerst) (published as “Mayonnaise”). Full citation lives in Provenance.