Lemonquay Mahonesa Ligera

Name: Lemonquay Mahonesa Ligera
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (270 ml)
Cuisine: Middle Eastern
Ingredients: 200 ml aceite Olive Oil; 1 yema Egg Yolk; 50 ml agua mineral Water

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

From a starred kitchen.

Ratio

Olive Oil 200 mlWater 50 ml

Ingredients

Olive Oil — 200 ml aceite
Egg Yolk — 1 yema
Water — 50 ml agua mineral

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.

Companion jar

Lemonquay Mahonesa Ligera 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:

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Dani Frías. Spanish / Levantine. Cited awards include: Michelin 1* (El Xato, La Nucía).

Originally published as Mahonesa Ligera (Caviar Cítrico).

Adapted from a Dani Frías recipe (Dani Frías / Madrid Fusión).

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 Dani Frías / Madrid Fusión (published as “Mahonesa Ligera (Caviar Cítrico)”). Full citation lives in Provenance.

Companion jar