PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Slateyard Classic Immersion Mayonnaise

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: Vegetable Oil 200 ml, Vinegar 5 ml
Vegetable Oil 200 mlVinegar 5 ml

Ingredients

  • Egg — 1 room-temp egg
  • Vegetable Oil — 200 ml oil (80% sunflower / 20% EVOO OK per chef tips)
  • Vinegar — 1 cucharadita vinegar (chorrito clarified as tsp; lemon OK) (5 ml)
  • Salt — salt (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

Slateyard Classic Immersion 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 Classic Immersion Mayonnaise.

Adapted from a Dani García recipe (Dani García / 20minutos (Smoked Room Dubai)).

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 / 20minutos (Smoked Room Dubai) (published as “Classic Immersion Mayonnaise”). Full citation lives in Provenance.

Companion jar