PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Stonebridge Crab Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 5 ml, Cider Vinegar 15 ml, Vegetable Oil 100 ml
Dijon Mustard 5 mlCider Vinegar 15 mlVegetable Oil 100 ml

Ingredients

  • Egg Yolk — 1 egg yolk
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Cider Vinegar — 1 tbsp cider vinegar (15 ml)
  • Vegetable Oil — 100 ml vegetable oil
  • Parsley — 1 tsp chopped parsley (1 g)
  • Lemon Zest — zest 1 lemon (2 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

Stonebridge Crab 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:

3 kitchens · 6 stars · 1 national award

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First run is small.

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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 Crab Mayonnaise.

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

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 / Telegraph (published as “Crab Mayonnaise”). Full citation lives in Provenance.

Companion jar