On the jar: Indigowell Maionese
blend · mayonnaise
★ STARRED KITCHENPrep 10 minMaionese
Independent adaptation of a publicly published Davide Oldani recipe. Not affiliated with, sponsored by, or endorsed by Davide Oldani.
Maionese from a starred kitchen.
Ratio
Ratio by volume: Vegetable Oil 400 ml, White Wine Vinegar 3 ml, Salt 3 ml
Vegetable Oil 400 mlWhite Wine Vinegar 3 mlSalt 3 ml
Ingredients
- Egg — 50 g
- Vegetable Oil — 400 ml
- White Wine Vinegar — 3 ml
- Salt — 3 ml
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
Davide Oldani works in Italian / Milan at D'O; credentials include Michelin 1* (D'O).
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 Davide Oldani / Reporter Gourmet (tonnato D'O) (published as “Maionese”). Full citation lives in Provenance.