Mayonesa de Tomates Secos

Name: Mayonesa De Tomates Secos
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: Mediterranean
Ingredients: 190 g Sun-Dried Tomato; 63 g Egg Yolk; 0.5 g Xanthan; 255 ml Olive Oil; 2 g Salt

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

Mayonesa De Tomates from a three-star kitchen.

Ratio

Olive Oil 255 ml

Ingredients

Sun-Dried Tomato — 190 g
Egg Yolk — 63 g
Xanthan — 0.5 g
Olive Oil — 255 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

Quique Dacosta works in Mediterranean / Valencian avant-garde at Quique Dacosta; credentials include Michelin 3* (Quique Dacosta, Dénia).

Originally published as Mayonesa de Tomates Secos.

Adapted from a Quique Dacosta recipe (Quique Dacosta / Gastronomía & Cía (rodaja de tomate seco)).

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 Quique Dacosta / Gastronomía & Cía (rodaja de tomate seco) (published as “Mayonesa de Tomates Secos”). Full citation lives in Provenance.