blend · mayo
★ STARRED KITCHENPrep 10 minDijon Mayonnaise
Independent adaptation of a publicly published Tommy Myllymäki recipe. Not affiliated with, sponsored by, or endorsed by Tommy Myllymäki.
A base for sandwiches, salads, and dips.
Ratio
Ingredients
- Egg Yolk3 egg yolks
- Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
- Dijon Mustard3 tsk dijonsenap (15 ml)
- Vegetable Oil1 L matolja (1000 ml)
- Saltsalt (5 g)
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
Dijon 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
- Caper-Lemon-Parmesan Dressing★ STARRED KITCHENOn the jar: KAPRISCITRON
- Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Rosemary Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
$39.99 + S&H founding · first 500 · $49.99 after launch
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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.
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 Tommy Myllymäki / first-party (Såser) (published as “Majonnäs”). Full citation lives in Provenance.