Mayonesa Clásica

Name: Mayonesa Clásica
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Mediterranean
Ingredients: 60 g Egg; 160 ml Olive Oil; 5 ml Lemon Juice; 3 g Salt

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

Mayonesa Clásica from a three-star kitchen.

Ratio

Olive Oil 160 mlLemon Juice 5 ml

Ingredients

Egg — 60 g
Olive Oil — 160 ml
Lemon Juice — 5 ml
Salt — 3 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

Paco Pérez works in Catalan / Mediterranean at Miramar; credentials include Michelin 3* (Miramar, Llançà).

Adapted from a Paco Pérez recipe (Paco Pérez / La Vanguardia (chef quote)).

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 Paco Pérez / La Vanguardia (chef quote) (published as “Mayonesa Clásica”). Full citation lives in Provenance.