PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Juniperdepot Maionese

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

From a starred kitchen.

Ratio

Ratio by volume: Lemon Juice 30 ml, Sunflower Oil 272 ml, White Wine Vinegar 8 ml
Lemon Juice 30 mlSunflower Oil 272 mlWhite Wine Vinegar 8 ml

Ingredients

  • Egg Yolk — 2 yolks RT
  • Lemon Juice — juice of 1 lemon (30 ml)
  • Sunflower Oil — 250 g seed oil
  • White Wine Vinegar — 1½ tsp white-wine vinegar (7.5 ml)
  • Salt — 3 g salt
  • Pepper — pepper (0.5 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

Juniperdepot 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:

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Provenance

Davide Scabin. Italian / Piedmont avant-garde. Cited awards include: Michelin 1* (Combal.Zero, historical); Le Chef 100.

Originally published as Maionese.

Adapted from a Davide Scabin recipe (Davide Scabin / GialloZafferano).

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 Davide Scabin / GialloZafferano (published as “Maionese”). Full citation lives in Provenance.

Companion jar