Smoked Mayonnaise

Name: Smoked Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; about 2½ tsp (11 ml) Dijon Mustard; 2 tsp (10 ml) White Wine Vinegar; about 1¼ cups (326 ml) Grapeseed Oil

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

SPREAD · BEEF TARTARE & CROUSTADE

In the published recipe, this is the spread for beef tartare croustade. The same recipe pairs it with Spiced Dressing, the spiced dressing.

Tom Shepherd's smoked mayonnaise for beef tartare croustade.

On the jar

MAYONNAISE

Method: blend
Yield: about 1½ cups
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 11 mlWhite Wine Vinegar 10 mlGrapeseed Oil 326 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustardabout 2½ tsp (11 ml)
White Wine Vinegar2 tsp (10 ml)
Grapeseed Oilabout 1¼ cups (326 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.

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Companion jar

Smoked 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 · 8 stars · 1 national award

Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Shepherd works in Modern British at Upstairs by Tom Shepherd; credentials include Michelin 1* (Upstairs by Tom Shepherd).

Adapted from a Tom Shepherd recipe (Tom Shepherd / Great British Chefs (beef tartare croustade)).

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 Shepherd / Great British Chefs (beef tartare croustade) (published as “Smoked 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