Quartzstreet Hazelnut Mayonnaise

Name: Quartzstreet Hazelnut Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (170 ml)
Cuisine: French Classic
Ingredients: 1 egg yolk Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 1 tsp sherry vinegar (5 ml) Sherry Vinegar; 100 ml vegetable oil Vegetable Oil; 50 ml hazelnut oil 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.

From a starred kitchen.

Ratio

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

Ingredients

Egg Yolk — 1 egg yolk
Dijon Mustard — 1 tsp Dijon (5 ml)
Sherry Vinegar — 1 tsp sherry vinegar (5 ml)
Vegetable Oil — 100 ml vegetable oil
Hazelnut Oil — 50 ml hazelnut oil
Lemon Juice — lemon 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.

Companion jar

Quartzstreet 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:

3 kitchens · 7 stars · 1 national award

Irongate Gribiche★ STARRED KITCHEN
Umbergate Cocktail★★★ KITCHEN
Caperroom Mayonnaise À La★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Hazelnut Mayonnaise.

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?

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 Kitchin / BBC Saturday Kitchen (venison tartare) (published as “Hazelnut Mayonnaise”). Full citation lives in Provenance.

Companion jar