blend · mayo
WORLD-RANKED KITCHENPrep 10 minAntillean Mayonnaise
Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.
SPREAD · SANDWICHES, FRIES & SEAFOOD
In the published recipe, this is the spread for jalea limeña. The same recipe pairs it with Andean Salsa, the salsa criolla.
Acurio's house mayonnaise for fried seafood.
On the jar
MAYONNAISE
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 6
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Eggabout 1 egg (50 g)
- Hot Mustard1 tsp mustard (5 ml)
- Lemon Juicejuice of 1 small lemon (30 ml)
- Vegetable Oilabout 1 cup (255 ml)
- Saltabout ¼ tsp (2 g)
- Pepperabout ½ tsp (1 g)
Where it sits
One of 177 mayo recipes in the catalog, with 6 ingredients against a median of 6.
Its fat to acid ratio is 8.5:1, higher than 33% of the catalog’s mayo recipes (median 14.3:1), a sharper mix for the category.
The acid here is lemon juice. In this category chefs also reach for white wine vinegar (35 recipes), lime juice (14), and red wine vinegar (8).
The fat here is vegetable oil. In this category chefs also reach for olive oil (43 recipes) and sunflower oil (38).
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
Antillean 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:
3 kitchens · 4 stars · 1 national award
- Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA
- Andean SalsaWORLD-RANKED KITCHENOn the jar: SALSA
- Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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?
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 Gastón Acurio / Phaidon *Peru* (jalea card; howtoperu) (published as “Mayonesa (~4 cups / 900 g)”). 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.