blend · mayo
★ STARRED KITCHENPrep 10 minOliveworks Maionese
Independent adaptation of a publicly published Antonia Klugmann recipe. Not affiliated with, sponsored by, or endorsed by Antonia Klugmann.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 3 tuorli d’uovo
- Red Wine Vinegar — 1 cucchiaio di aceto di vino rosso (15 ml)
- Vegetable Oil — 200 g di olio di semi
- Water — 50 g acqua fredda
- Salt — Un pizzico di sale (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.
Companion jar
Oliveworks Maionese 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 · 8 stars · 2 national awards
- Ivorycourt Mayonesa De Hierbas★ STARRED KITCHEN
- Caperbridge Paprika–scallion MayonnaiseNATIONAL AWARD WINNER
- Huskbench Mayonesa De Perejil★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Antonia Klugmann works in Modern Friulian at L’Argine; credentials include Michelin 1* (L’Argine).
Originally published as Maionese.
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 Antonia Klugmann / Reporter Gourmet (lumache brasate) (published as “Maionese”). Full citation lives in Provenance.