blend · mayo
★ STARRED KITCHENPrep 10 minOlivebench Mahonesa Tibia
Independent adaptation of a publicly published Juan Pablo Felipe recipe. Not affiliated with, sponsored by, or endorsed by Juan Pablo Felipe.
From a starred kitchen.
Ratio
Ingredients
- Cream — 150 grs. de nata (150 ml)
- Olive Oil — 200 grs. de aceite de oliva (220 ml)
- Egg — 60 grs. de huevo pasteurizado (60 g)
- Sherry Vinegar — una cucharadita de café de vinagre de Jerez (5 ml)
- Salt — sal (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.
Companion jar
Olivebench Mahonesa Tibia 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:
4 kitchens · 6 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Juan Pablo Felipe works in Modern Spanish at El Chaflán; credentials include Michelin 1* (El Chaflán, historical).
Originally published as Mahonesa Tibia.
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 — 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 Juan Pablo Felipe / Madrid Fusión (espárragos blancos) (published as “Mahonesa Tibia”). Full citation lives in Provenance.