blend · mayo
★ STARRED KITCHENPrep 10 minStonefield Smoked-Garlic 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
Ingredients
- Egg Yolk — 3 egg yolks
- Garlic — 3 cloves smoked garlic grated
- Eng Mustard — 20 g English mustard
- Cider Vinegar — 1 tbsp cider vinegar (15 ml)
- Rapeseed Oil — 200 ml smoked rapeseed oil
- Salt — salt (2 g)
- Lemon Juice — lemon juice (10 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
Stonefield Smoked-Garlic 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:
2 kitchens · 5 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Smoked-Garlic 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 Tom Kerridge / Telegraph (published as “Smoked-Garlic Mayonnaise”). Full citation lives in Provenance.