Hazelnut Mayonnaise

Name: Hazelnut Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (170 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; about 6 Tbsp (100 ml) Vegetable Oil; about 3 Tbsp (50 ml) Hazelnut Oil; lemon juice to taste Lemon Juice

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

SPREAD · VENISON TARTARE OR COLD MEATS

In the published recipe, this is the spread for venison tartare.

Kitchin's hazelnut mayonnaise for venison tartare.

On the jar

HAZELNUT

Method: blend
Yield: about ¾ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlSherry Vinegar 5 mlVegetable Oil 100 mlHazelnut Oil 50 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard1 tsp Dijon (5 ml)
Sherry Vinegar1 tsp sherry vinegar (5 ml)
Vegetable Oilabout 6 Tbsp (100 ml)
Hazelnut Oilabout 3 Tbsp (50 ml)
Lemon Juicelemon juice to taste

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.

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Companion jar

Hazelnut 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 · 7 stars · 1 national award

Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Kitchin works in Scottish / French technique at The Kitchin; credentials include Michelin 1* (The Kitchin, Edinburgh).

Adapted from a Tom Kitchin recipe (Tom Kitchin / BBC Saturday Kitchen (venison tartare)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Kitchin / BBC Saturday Kitchen (venison tartare) (published as “Hazelnut Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar