Bottarga Mayonnaise

Name: Bottarga Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 140 ml
Cuisine: Mediterranean
Ingredients: 40 g Bottarga; 35 ml Water; 82.42 ml Olive Oil

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

Mayonnaise from a starred kitchen.

Ratio

Water 35 mlOlive Oil 82 ml

Ingredients

Bottarga — 40 g
Water — 35 ml
Olive Oil — 82.42 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

Pino Cuttaia works in Sicilian at Ristorante La Madia; credentials include Michelin 2* (Ristorante La Madia, Licata).

Adapted from a Pino Cuttaia recipe (Pino Cuttaia / Great Italian Chefs (anchovy with bottarga mayonnaise)).

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 Pino Cuttaia / Great Italian Chefs (anchovy with bottarga mayonnaise) (published as “Bottarga Mayonnaise”). Full citation lives in Provenance.