Tonka Bean Mayonnaise

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 1 egg yolk
  • 10 g ( oz) Dijon mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 1 tonka bean, finely grated using a microplane grater
  • sea salt flakes
  • 250 ml (9 fl oz/1 cup) olive oil
  • 2 teaspoons Pernod Ricard or other pastis


Whisk together the egg yolk, mustard, lemon juice, vinegar, tonka bean and a pinch of salt in a bowl until thick and glossy. While whisking continuously, slowly drizzle in the oil and continue to whisk until thick and emulsified. Stir in the Pernod. Transfer to a 500 ml (17 fl oz/2 cup) cream canister and charge once. Set aside.

This can be made 1 day in advance and stored in the cream canister in the fridge. Bring to room temperature before serving.