PANTRYFLEX

shake · mayo

★ STARRED KITCHENPrep 5 min

Beet Mayonnaise

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

SPREAD · SUMMER SEAFOOD

A spread for summer seafood.

Luigi Tramontano's beet mayonnaise for summer seafood.

On the jar

MAYONNAISE

Method
shake
Yield
about 1¾ cups
Ingredients
7
Jar batch
0.7× recipe
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Ratio

Ratio by volume: NEUTRAL OIL 217 ml, YOGURT 97 ml, LEMON JUICE 15 ml
NEUTRAL OIL 217 mlYOGURT 97 mlLEMON JUICE 15 ml

Ingredients

  • Neutral Oilabout 1 cup (217 ml)
  • Egg Yolkabout 1 yolk (18 g)
  • Eggabout 1 egg (50 g)
  • Yogurtabout 6 Tbsp (97 ml)
  • Beetabout 3 Tbsp (50 ml)
  • Lemon Juice1 Tbsp (15 ml)
  • Saltabout ¼ tsp (2 g)

Method

  1. Pour to the lines in order (bottom → top): NEUTRAL OIL, YOGURT, LEMON JUICE.
  2. Shake-to-line (dashed marks): add BEET. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: ¾ EGG YOLK, ¾ EGG.
  4. Season to finish: SALT (to taste).
  5. Cap the jar and shake until emulsified.

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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.

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Provenance

Luigi Tramontano. Campanian. Cited awards include: Michelin 1* (O me o il mare).

Originally published as Maionese di Rapa Rossa.

Adapted from a Luigi Tramontano recipe (Luigi Tramontano / Identità Golose).

More from this kitchen

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 0.7× 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 Luigi Tramontano / Identità Golose (published as “Maionese di Rapa Rossa”). 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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