White Wine Vinegar Mayonnaise

Name: White Wine Vinegar Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: about 2 eggs (100 g) Egg; about 2 yolks (36 g) Egg Yolk; 2 tsp (10 ml) White Wine Vinegar; about ½ cup (136 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Andrea Sarri recipe. Not affiliated with, sponsored by, or endorsed by Andrea Sarri.

SPREAD · RED MULLET & ASPARAGUS & COLD SEAFOOD

In the published recipe, this is the spread for red mullet with asparagus. The same recipe pairs it with Gin and Lemon Salad Dressing, the dressing.

The spread from Sarri's red mullet with asparagus.

On the jar

MAYONNAISE

Method: blend
Yield: about 1 cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 10 mlGrapeseed Oil 136 ml

Ingredients

Eggabout 2 eggs (100 g)
Egg Yolkabout 2 yolks (36 g)
White Wine Vinegar2 tsp (10 ml)
Grapeseed Oilabout ½ cup (136 ml)
Saltabout ¼ tsp (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.

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Companion jar

White Wine Vinegar 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 · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Andrea Sarri works in Ligurian seafood at Ristorante Sarri; credentials include Michelin 1* (Ristorante Sarri, Imperia).

Originally published as Mayonnaise.

Adapted from a Andrea Sarri recipe (Andrea Sarri / Great Italian Chefs (red mullet asparagus)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andrea Sarri / Great Italian Chefs (red mullet asparagus) (published as “Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar