Red Wine Mayonnaise

Name: Red Wine Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 44 tsp vegetable oil (220 ml) Vegetable Oil; about 3 Tbsp (50 ml) Water; about ⅛ tsp (1 g) Salt

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

SPREAD · BRAISED SNAILS & COLD MEATS

In the published recipe, this is the spread for braised snails.

Antonia Klugmann's red wine mayonnaise for braised snails.

On the jar

RED WINE

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 15 mlVegetable Oil 220 mlWater 50 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Vegetable Oil44 tsp vegetable oil (220 ml)
Waterabout 3 Tbsp (50 ml)
Saltabout ⅛ tsp (1 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

Red Wine 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 · 7 stars · 1 national award

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Antonia Klugmann works in Modern Friulian at L’Argine; credentials include Michelin 1* (L’Argine).

Originally published as Maionese.

Adapted from a Antonia Klugmann recipe (Antonia Klugmann / Reporter Gourmet (lumache brasate)).

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 Antonia Klugmann / Reporter Gourmet (lumache brasate) (published as “Maionese”). 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