Bold Mayonnaise

Name: Bold Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 2¾ cups (650 ml)
Cuisine: Mediterranean
Ingredients: 1¾ cups (435 ml) Sunflower Oil; about ½ cup (110 ml) Olive Oil; about 3 yolks (54 g) Egg Yolk; 10 tsp lemon juice (50 ml) Lemon Juice; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 1 tsp red wine vinegar (5 ml) Red Wine Vinegar; 1 Tbsp salt (15 ml) Salt

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

SPREAD · GRILLED FISH & ANTIPASTI

In the published recipe, this is the spread for maionese azzardata.

Lorenzo Viani's bold mayonnaise for grilled fish.

On the jar

MAYONNAISE

Method: shake
Yield: about 2¾ cups
Ingredients: 7
Jar batch: 0.45× recipe

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Ratio

SUNFLOWER OIL 435 mlOLIVE OIL 110 mlLEMON JUICE 50 ml

Ingredients

Sunflower Oil1¾ cups (435 ml)
Olive Oilabout ½ cup (110 ml)
Egg Yolkabout 3 yolks (54 g)
Lemon Juice10 tsp lemon juice (50 ml)
Dijon Mustard2 tsp Dijon mustard (10 ml)
Red Wine Vinegar1 tsp red wine vinegar (5 ml)
Salt1 Tbsp salt (15 ml)

Method

Pour to the lines in order (bottom → top): SUNFLOWER OIL, OLIVE OIL, LEMON JUICE.
Add by count: 1½ EGG YOLKS.
Season to finish: SALT (about 1½ tsp), DIJON (about ¾ tsp), RED WINE VIN (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

4 kitchens · 7 stars

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD

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Provenance

Lorenzo Viani works in Italian / Tuscan at Lorenzo; credentials include Michelin 1* (Lorenzo, Forte dei Marmi).

Originally published as Maionese Azzardata.

Adapted from a Lorenzo Viani recipe (Lorenzo Viani / Reporter Gourmet (maionese azzardata)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Lorenzo Viani / Reporter Gourmet (maionese azzardata) (published as “Maionese Azzardata”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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