On the jar: Glassstreet Mayonnaise
blend · egg emulsion
★ STARRED KITCHENPrep 10 minMayonnaise
Independent adaptation of a publicly published Andrea Sarri recipe. Not affiliated with, sponsored by, or endorsed by Andrea Sarri.
Mayonnaise from a starred kitchen.
Ratio
Ingredients
- Egg — 100 g
- Egg Yolk — 36 g
- White Wine Vinegar — 10 ml
- Grapeseed Oil — 136 ml
- Salt — 2 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.
Provenance
Andrea Sarri works in Ligurian seafood at Ristorante Sarri; credentials include Michelin 1* (Ristorante Sarri, Imperia).
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andrea Sarri / Great Italian Chefs (red mullet asparagus) (published as “Mayonnaise”). Full citation lives in Provenance.