blend · mayo
★★★ KITCHENPrep 10 minJuice-Oxtail Mayonnaise
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
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)
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:
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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.
More from this kitchenFAQ
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.