blend · mayo
★ STARRED KITCHENPrep 10 minSablehall Mayonnaise
Independent adaptation of a publicly published Tom Shepherd recipe. Not affiliated with, sponsored by, or endorsed by Tom Shepherd.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 18g pasteurised egg yolk
- Dijon Mustard — 12g Dijon mustard
- White Wine Vinegar — 10g chardonnay vinegar
- Grapeseed Oil — 300g smoked grapeseed oil
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
Sablehall 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
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Tom Shepherd works in Modern British at Upstairs by Tom Shepherd; credentials include Michelin 1* (Upstairs by Tom Shepherd).
Originally published as Smoked 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 Shepherd / Great British Chefs (beef tartare croustade) (published as “Smoked Mayonnaise”). Full citation lives in Provenance.