shake · mayo
★★★ KITCHENPrep 5 minParsley Mayonnaise
Independent adaptation of a publicly published Ángel León recipe. Not affiliated with, sponsored by, or endorsed by Ángel León.
SPREAD · SHRIMP FRITTERS & SEAFOOD
In the published recipe, this is the spread for shrimp fritters.
León's parsley mayonnaise for shrimp fritters.
Ratio
Ingredients
- Egg Yolkabout 2 yolks (36 g)
- Lemon Juiceabout ⅛ tsp (1 ml)
- Herb Oilabout ½ cup (109 ml)
Method
- Pour to the lines in order (bottom → top): HERB OIL.
- Add by count: 4½ EGG YOLKS.
- Season to finish: LEMON JUICE (about ¼ tsp).
- Cap the jar and shake until emulsified.
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Keep this recipe
It breaks. The shake fixes it.
You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.
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Provenance
Ángel León works in Andalusian marine cuisine at Aponiente; credentials include Michelin 3* (Aponiente, El Puerto de Santa María).
Originally published as Mayonesa de Perejil.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Ángel León (Aponiente) / Gastronomía & Cía (tortillita de camarones, 2019) (published as “Mayonesa de Perejil”). 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.