blend · mayo
★ STARRED KITCHENPrep 10 minCreamquay Brown Crab Mayonnaise
Independent adaptation of a publicly published Tomos Parry recipe. Not affiliated with, sponsored by, or endorsed by Tomos Parry.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 very fresh egg yolk
- Dijon Mustard — 5 ml (1 tsp) Dijon mustard
- White Wine Vinegar — 5 ml (1 tsp) white wine vinegar or lemon juice
- Salt — sea salt pinch (1 g)
- Rapeseed Oil — 150–200 ml neutral oil (rapeseed or grapeseed)
- Crab — 150 g brown crab meat
- Cayenne — cayenne 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.
Companion jar
Creamquay 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 · 8 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
Tomos Parry. British / fire-cooking. Cited awards include: Michelin (Mountain / Brat, London); World's 50 Best #74 (2025).
Originally published as Brown Crab 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 Tomos Parry / Observer (grilled winter cabbage) (published as “Brown Crab Mayonnaise”). Full citation lives in Provenance.