Fish Mayonnaise

Name: Fish Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (160 ml)
Cuisine: Mediterranean
Ingredients: about 1 yolk (18 g) Egg Yolk; about 3 Tbsp (50 ml) Fish Stock; about 3 Tbsp (50 ml) Peanut Oil; about 3 Tbsp (50 ml) Olive Oil; about ⅛ tsp (1 g) Salt

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

CONDIMENT · LANGOUSTINES & SEAFOOD

In the published recipe, this is the condiment for langoustine alla pizzaiola.

Antonino Cannavacciuolo's fish mayonnaise for langoustines.

On the jar

FISH

Method: blend
Yield: about ¾ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Fish Stock 50 mlPeanut Oil 50 mlOlive Oil 50 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Fish Stockabout 3 Tbsp (50 ml)
Peanut Oilabout 3 Tbsp (50 ml)
Olive Oilabout 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

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:

4 kitchens · 8 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Adapted from a Antonino Cannavacciuolo recipe (Antonino Cannavacciuolo / Great Italian Chefs (langoustine pizzaiola)).

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 Antonino Cannavacciuolo / Great Italian Chefs (langoustine pizzaiola) (published as “Fish Mayonnaise”). 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.

Companion jar