Juice-Oxtail Mayonnaise

Name: Juice-Oxtail Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: Mediterranean
Ingredients: 20 tsp egg (100 ml) Egg; about ½ tsp (3 ml) Sherry Vinegar; 5 Tbsp Sunflower Oil (75 ml) Sunflower Oil; about ⅔ cup (150 ml) Oxtail Sauce; about ¼ tsp (2 g) Salt

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

SPREAD · OXTAIL BURGER & BEEF

In the published recipe, this is the spread for oxtail burger.

Dani García's oxtail-juice mayonnaise for oxtail burger.

On the jar

MAYONNAISE

Method: blend
Yield: about 1¼ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Egg20 tsp egg (100 ml)
Sherry Vinegarabout ½ tsp (3 ml)
Sunflower Oil5 Tbsp Sunflower Oil (75 ml)
Oxtail Sauceabout ⅔ cup (150 ml)
Saltabout ¼ tsp (2 g)

Where it sits

One of 177 mayo recipes in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 25:1, higher than 66% of the catalog’s mayo recipes (median 14.3:1), a richer mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (64 recipes), white wine vinegar (35), and lime juice (14).

The fat here is sunflower oil. In this category chefs also reach for olive oil (43 recipes) and vegetable oil (27).

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.

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Companion jar

Juice-Oxtail Mayonnaise 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:

4 kitchens · 8 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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