PANTRYFLEX

On the jar: Cinderpier Mahonesa De Jugo

blend · mayo

★★★ KITCHENPrep 10 min

Cinderpier Mahonesa de Jugo

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

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Egg 100 ml, Sherry Vinegar 3 ml, Sunflower Oil 75 ml, Oxtail Sauce 150 ml
Egg 100 mlSherry Vinegar 3 mlSunflower Oil 75 mlOxtail Sauce 150 ml

Ingredients

  • Egg — 100 ml huevo líquido pasteurizado
  • Sherry Vinegar — 3 ml vinagre Jerez
  • Sunflower Oil — 75 ml aceite girasol
  • Oxtail Sauce — 150 ml salsa de rabo
  • Salt — C/S sal (2 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Cinderpier Mahonesa De Jugo 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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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)).

More from this kitchen

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

Companion jar