blend · mayo
★ STARRED KITCHENPrep 10 minCinderyard Fish Mayonnaise
Independent adaptation of a publicly published Antonino Cannavacciuolo recipe. Not affiliated with, sponsored by, or endorsed by Antonino Cannavacciuolo.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 egg yolk
- Fish Stock — 50ml fish stock
- Peanut Oil — 50ml peanut oil
- Olive Oil — 50ml EVO
- Salt — salt (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
Cinderyard Fish 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Antonino Cannavacciuolo works in Modern Italian at Villa Crespi; credentials include Michelin 2* (Villa Crespi).
Originally published as Fish 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 Antonino Cannavacciuolo / Great Italian Chefs (langoustine pizzaiola) (published as “Fish Mayonnaise”). Full citation lives in Provenance.