Maionese Limone-Dijon

Name: Maionese Limone-Dijon
Prep time: 10 min
Total time: 10 min
Yield: 330 ml
Cuisine: Mediterranean
Ingredients: 50 g Egg; 250 ml Vegetable Oil; 25 ml Lemon Juice; 5 ml White Wine Vinegar; 1.9 ml Dijon Mustard; 3 g Salt

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

Maionese Limone-Dijon from a starred kitchen.

Ratio

Vegetable Oil 250 mlLemon Juice 25 mlWhite Wine Vinegar 5 mlDijon Mustard 2 ml

Ingredients

Egg — 50 g
Vegetable Oil — 250 ml
Lemon Juice — 25 ml
White Wine Vinegar — 5 ml
Dijon Mustard — 1.9 ml
Salt — 3 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

Maicol Izzo works in Italian / Campania at Piazzetta Milù; credentials include Michelin 2* (Piazzetta Milù).

Adapted from a Maicol Izzo recipe (Maicol Izzo / Reporter Gourmet (ceviche acqua pazza)).

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.

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 Maicol Izzo / Reporter Gourmet (ceviche acqua pazza) (published as “Maionese Limone-Dijon”). Full citation lives in Provenance.