Forktionary

Theodore Kyriakous Mustard Mayonnaise Recipe

Experience the vibrant flavors of Greece with this tangy mustard mayonnaise, a recipe straight from renowned British-Greek chef Theodore Kyriakou's cookbook, 'Real Greek Food'. This recipe, featured in the 2005 Zaar World Tour, is a testament to Kyriakou's culinary genius. Learn to make this incredibly versatile condiment – perfect for sandwiches, dips, or as a base for other dressings – in minutes!

Prep Time 5 mins
Cook Time 5 mins
Calories 4328.3 kcal
Protein 45g
Rating 5.0 (5 Reviews)
Theodore Kyriakous Mustard Mayonnaise 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Theodore Kyriakous Mustard Mayonnaise

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Theodore Kyriakous Mustard Mayonnaise? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Theodore Kyriakous Mustard Mayonnaise

  1. **Method 1: Whisk**
  2. In a mixing bowl, whisk together the Dijon mustard and lemon juice until well combined.
  3. Add the 2 egg yolks and whisk vigorously until pale and slightly thickened.
  4. With the whisk, slowly drizzle in half of the oil (1/2 cup), whisking constantly until emulsified.
  5. Gradually add the remaining oil (1/2 cup), continuing to whisk until the mayonnaise is thick and creamy.
  6. Stir in the white wine vinegar and whole egg, whisking until fully incorporated.
  7. Season generously with salt and freshly ground black pepper to taste.
  8. **Method 2: Food Processor**
  9. In a food processor, combine the Dijon mustard and lemon juice. Process briefly until combined.
  10. Add the 2 egg yolks and process until well incorporated.
  11. With the food processor running on low speed, slowly pour in half of the oil (1/2 cup) through the feed tube.
  12. Gradually add the remaining oil (1/2 cup), until the mayonnaise is thick and creamy.
  13. Add the white wine vinegar and whole egg. Process briefly until combined.
  14. Season generously with salt and freshly ground black pepper to taste. Process for a few more seconds to ensure everything is well incorporated.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

12g

Fat

255g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks European Mediterranean Vegetarian Gluten Free Keto 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

Lactose 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Condiments Etc Eggs Dairy Greek Easy European Beginner Cook Potluck Dinner Party Picnic Vegetarian Eggs Food Processor Blender Dietary Gluten Free Free Of Something Taste Mood Savory To Go Equipment Small Appliance Presentation Served Cold 3 Steps Or Less