blend · mayo
WORLD-RANKED KITCHENPrep 10 minAntillean Mayonesa
Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.
From a world-ranked kitchen.
Ratio
Ingredients
- Egg — 1 egg
- Hot Mustard — 1 tsp mustard (5 ml)
- Lemon Juice — juice of 1 small lemon (30 ml)
- Vegetable Oil — 4¼ cups (1 L) vegetable oil (255 ml)
- Salt — salt (2 g)
- Pepper — pepper (1 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.
Companion jar
Antillean Mayonesa 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Gastón Acurio. Peruvian. Cited awards include: Latin America's 50 Best: Lifetime Achievement 2013; World's 50 Best (Astrid y Gastón / orbit).
Originally published as Mayonesa (~4 cups / 900 g).
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 Gastón Acurio / Phaidon *Peru* (jalea card; howtoperu) (published as “Mayonesa (~4 cups / 900 g)”). Full citation lives in Provenance.