PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Fernroom Mayonesa

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

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: Sunflower Oil 200 ml, Lemon Juice 15 ml
Sunflower Oil 200 mlLemon Juice 15 ml

Ingredients

  • Egg — 1 egg, room temperature
  • Sunflower Oil — 200 ml aceite suave (girasol u oliva suave)
  • Lemon Juice — 15 ml zumo limón o vinagre
  • Salt — 5 g sal

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Fernroom Mayonesa 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:

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First run is small.

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Provenance

Jordi Cruz works in Contemporary Catalan at ABaC; credentials include Michelin 3* (ABaC, Barcelona).

Originally published as Mayonesa (Immersion).

Adapted from a Jordi Cruz recipe (Jordi Cruz / ¡Hola! Cocina).

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jordi Cruz / ¡Hola! Cocina (published as “Mayonesa (Immersion)”). Full citation lives in Provenance.

Companion jar