White Wine Mayonnaise

Name: White Wine Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: about 1 egg (50 g) Egg; 1¾ cups (400 ml) Vegetable Oil; about ½ tsp (3 ml) White Wine Vinegar; about ½ tsp (3 ml) Salt

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

SPREAD · VITELLO TONNATO & VEGETABLES

In the published recipe, this is the spread for vitello tonnato. The same recipe pairs it with Salsa Tonnata, the tonnata sauce.

Davide Oldani's white wine mayonnaise for vitello tonnato.

On the jar

WHITE WINE

Method: blend
Yield: about 2 cups
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Vegetable Oil 400 mlWhite Wine Vinegar 3 mlSalt 3 ml

Ingredients

Eggabout 1 egg (50 g)
Vegetable Oil1¾ cups (400 ml)
White Wine Vinegarabout ½ tsp (3 ml)
Saltabout ½ tsp (3 ml)

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

White Wine 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

Davide Oldani works in Italian / Milan at D'O; credentials include Michelin 1* (D'O).

Originally published as Maionese.

Adapted from a Davide Oldani recipe (Davide Oldani / Reporter Gourmet (tonnato D'O)).

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 Davide Oldani / Reporter Gourmet (tonnato D'O) (published as “Maionese”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar