PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Coralway Majonnäs

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

From a starred kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 15 ml, Dijon Mustard 15 ml, Vegetable Oil 1000 ml
Red Wine Vinegar 15 mlDijon Mustard 15 mlVegetable Oil 1000 ml

Ingredients

  • Egg Yolk — 3 äggulor
  • Red Wine Vinegar — 3 tsk röd- eller vitvinsvinäger (15 ml)
  • Dijon Mustard — 3 tsk dijonsenap (15 ml)
  • Vegetable Oil — 1 L matolja (1000 ml)
  • Salt — salt (5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralway Majonnäs 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 · 8 stars · 1 national award

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Provenance

Tommy Myllymäki — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Silver 2011; Michelin 2* (AIRA, Stockholm).

Originally published as Majonnäs.

Adapted from a Tommy Myllymäki recipe (Tommy Myllymäki / first-party (Såser)).

More from this kitchen

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 Tommy Myllymäki / first-party (Såser) (published as “Majonnäs”). Full citation lives in Provenance.

Companion jar