Brown Crab Mayonnaise

Name: Brown Crab Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; 5 ml (1 tsp) Dijon mustard Dijon Mustard; 5 ml (1 tsp) white wine vinegar or lemon juice White Wine Vinegar; sea salt pinch (1 g) Salt; ¾ cup (175 ml) Rapeseed Oil; 150 g Crab; cayenne pinch (0.5 g) Cayenne

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

SPREAD · GRILLED CABBAGE OR SEAFOOD

In the published recipe, this is the spread for grilled winter cabbage.

Tomos Parry's brown crab mayonnaise for cabbage.

On the jar

BROWN CRAB

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 mlWhite Wine Vinegar 5 mlRapeseed Oil 175 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustard5 ml (1 tsp) Dijon mustard
White Wine Vinegar5 ml (1 tsp) white wine vinegar or lemon juice
Saltsea salt pinch (1 g)
Rapeseed Oil¾ cup (175 ml)
Crab150 g
Cayennecayenne pinch (0.5 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

Brown Crab 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

Uptown Honey Mustard★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tomos Parry. British / fire-cooking. Cited awards include: Michelin (Mountain / Brat, London); World's 50 Best #74 (2025).

Adapted from a Tomos Parry recipe (Tomos Parry / Observer (grilled winter cabbage)).

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 Tomos Parry / Observer (grilled winter cabbage) (published as “Brown Crab 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