PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Parisian Mayonnaise

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

Mayonnaise from a starred kitchen.

Ratio

Ratio by volume: Parsley 30 ml, Tarragon 15 ml, Egg Yolk 18 ml, White Wine Vinegar 10 ml, Dijon Mustard 5 ml, Vegetable Oil 165 ml
Parsley 30 mlTarragon 15 mlEgg Yolk 18 mlWhite Wine Vinegar 10 mlDijon Mustard 5 mlVegetable Oil 165 ml

Ingredients

  • Parsley — 2 tbsp chopped flat-leaf leaves (30 ml)
  • Tarragon — 1 tbsp chopped (15 ml)
  • Egg Yolk — 1 large
  • White Wine Vinegar — 2 tsp (10 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Vegetable Oil — 150-175ml
  • Salt — to season (2 g)
  • Pepper — to season (0.5 g)

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

Parisian 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 · 6 stars · 3 national awards

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Herb Mayonnaise.

Adapted from a Tom Kerridge recipe (Tom Kerridge / Sainsbury's Magazine (fish burgers)).

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 Tom Kerridge / Sainsbury's Magazine (fish burgers) (published as “Herb Mayonnaise”). Full citation lives in Provenance.

Companion jar