blend · egg emulsion
★ STARRED KITCHENPrep 10 minGlassstreet Mayonnaise
Independent adaptation of a publicly published Andrea Sarri recipe. Not affiliated with, sponsored by, or endorsed by Andrea Sarri.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg — 2 eggs
- Egg Yolk — 2 egg yolks
- White Wine Vinegar — 10g of white wine vinegar
- Grapeseed Oil — 125g of grapeseed oil
- Salt — salt (2 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
Glassstreet 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 · 5 stars · 4 national awards
- Provençal MayoNATIONAL AWARD WINNER
- Piedmont Aioli★ STARRED KITCHEN
- Seoul Aioli★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andrea Sarri works in Ligurian seafood at Ristorante Sarri; credentials include Michelin 1* (Ristorante Sarri, Imperia).
Originally published as 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 Andrea Sarri / Great Italian Chefs (red mullet asparagus) (published as “Mayonnaise”). Full citation lives in Provenance.