On the jar: Grainbench Maionese All'essenza Di
blend · mayo
★ STARRED KITCHENPrep 10 minGrainbench Maionese All'Essenza Di
Independent adaptation of a publicly published Lorenzo Cogo recipe. Not affiliated with, sponsored by, or endorsed by Lorenzo Cogo.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 2 tuorli
- Seed Oil — 125 g olio semi
- Olive Oil — 125 g EVO
- Spruce Essence — 3 g essenza di abete
- Salt — sale (1 g)
- Pepper — pepe (0.3 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.
Companion jar
Grainbench Maionese All'essenza Di 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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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Lorenzo Cogo. Italian contemporary. Cited awards include: historical Michelin 1* (El Coq, Marano Vicentino).
Originally published as Maionese all'Essenza di Abete.
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 Lorenzo Cogo / Identità Golose (El Coq) (published as “Maionese all'Essenza di Abete”). Full citation lives in Provenance.