Mustard Mayonnaise

Name: Mustard Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: ⅔ cup (158 ml) Mayo; 3 tbsp English mustard (45 ml) Eng Mustard; juice ½ lemon (15 ml) Lemon Juice; ½ tsp caster sugar (2 g) Sugar

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

SPREAD · SLOW-COOKED MEATS & SANDWICHES

A spread for slow-cooked meats & sandwiches.

Tom Kerridge's mustard mayonnaise for slow-cooked meats.

On the jar

MUSTARD

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.2× recipe

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Ratio

MAYO 158 mlLEMON JUICE 15 ml

Ingredients

Mayo⅔ cup (158 ml)
Eng Mustard3 tbsp English mustard (45 ml)
Lemon Juicejuice ½ lemon (15 ml)
Sugar½ tsp caster sugar (2 g)

Method

Pour to the lines in order (bottom → top): MAYO, LEMON JUICE.
Shake-to-line (dashed marks): add ENG MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SUGAR (about ½ tsp).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

1 kitchen · 2 stars

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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).

Adapted from a Tom Kerridge recipe (Tom Kerridge / Telegraph).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tom Kerridge / Telegraph (published as “Mustard Mayonnaise”). Full citation lives in Provenance.

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