PANTRYFLEX

On the jar: Ferngate Maionese Di Polpo

blend · mayo

★ STARRED KITCHENPrep 10 min

Ferngate Maionese di Polpo

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

From a starred kitchen.

Ratio

Ratio by volume: Octopus Cookin 100 ml, Sunflower Oil 300 ml
Octopus Cookin 100 mlSunflower Oil 300 ml

Ingredients

  • Octopus Cookin — 100 ml reduced octopus cooking water (from 500 ml)
  • Sunflower Oil — 300 ml sunflower oil

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ferngate Maionese Di Polpo 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 · 6 stars · 1 national award

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Provenance

Antonino Cannavacciuolo works in Modern Italian at Villa Crespi; credentials include Michelin 2* (Villa Crespi).

Originally published as Maionese di Polpo (Eggless).

Adapted from a Antonino Cannavacciuolo recipe (Antonino Cannavacciuolo / Corriere Cook).

More from this kitchen

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?

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 / Corriere Cook (published as “Maionese di Polpo (Eggless)”). Full citation lives in Provenance.

Companion jar