Paul's Signature Mayonnaise
Egg yolks, preserved lemon brine and cultured whey, emulsified with two oils.
A house mayonnaise rather than a plain one: the acidity comes from preserved lemon brine, fresh lemon and white wine vinegar, and the finish from cultured whey.
Approximately 523 g
Start the oil very slowly until the emulsion forms. Once it has taken you can go faster, but a mayonnaise that splits at the beginning splits because it was rushed at the beginning.
Ingredients
- Egg yolks60 g
- Dijon mustard15 g
- Preserved lemon brine17.5 g
- Fresh lemon juice12.5 g
- White wine vinegar7.5 g
- Honey5 g
- Fine sea salt5 g
- White pepper0.5 g
- Neutral oil325 g
- Extra virgin olive oil50 g
- Cultured whey25 g
Method
Blend the egg yolks, Dijon, preserved lemon brine, lemon juice, vinegar, honey, salt and white pepper until smooth.
Slowly drizzle in the neutral oil, beginning very slowly until the emulsion forms.
Gradually add the extra virgin olive oil.
Add the cultured whey and blend briefly until smooth.
Taste, and adjust the acidity and the seasoning.
Chef’s notes
- For exactly 500 g, the simplest adjustment is 300 g of neutral oil instead of 325 g, which yields approximately 498 g. The two are separate figures in the source and are not the same recipe written twice.
Keeping
DUKAI storage guidance
This is a raw-yolk emulsion, so it is not a keeping product. Refrigerate at 5°C or below, in a sealed container, and use within 3 days. Make it in the quantity the service needs rather than holding it, and never leave it out at room temperature.
Allergens and diet
Eggs. Mustard. Milk, from the cultured whey. Sulphites, from the vinegar.
Last refined · September 2026