blend · mayo
★ STARRED KITCHENPrep 10 minIrondepot Maionese
Independent adaptation of a publicly published Davide Oldani recipe. Not affiliated with, sponsored by, or endorsed by Davide Oldani.
From a starred kitchen.
Ratio
Ingredients
- Egg — 1 uovo
- Vegetable Oil — 400 ml olio semi
- White Wine Vinegar — 3 ml aceto vino bianco
- Salt — 3 ml sale fino
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
Irondepot Maionese 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 · 6 stars · 1 national award
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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Davide Oldani works in Italian / Milan at D'O; credentials include Michelin 1* (D'O).
Originally published as Maionese.
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?
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 Davide Oldani / Reporter Gourmet (tonnato D'O) (published as “Maionese”). Full citation lives in Provenance.