Mahonesa de Jugo de Rabo

Name: Mahonesa De Jugo De Rabo
Prep time: 10 min
Total time: 10 min
Yield: 320 ml
Cuisine: Mediterranean
Ingredients: 100 ml Egg; 3 ml Sherry Vinegar; 75 ml Sunflower Oil; 150 ml Oxtail Sauce; 2 g Salt

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

Mahonesa De Jugo from a three-star kitchen.

Ratio

Egg 100 mlSherry Vinegar 3 mlSunflower Oil 75 mlOxtail Sauce 150 ml

Ingredients

Egg — 100 ml
Sherry Vinegar — 3 ml
Sunflower Oil — 75 ml
Oxtail Sauce — 150 ml
Salt — 2 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.

Provenance

Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).

Originally published as Mahonesa de Jugo de Rabo.

Adapted from a Dani García recipe (Dani García / Madrid Fusión (burguer bull)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dani García / Madrid Fusión (burguer bull) (published as “Mahonesa de Jugo de Rabo”). Full citation lives in Provenance.