PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Ironquay Maionese Limone-Dijon

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

From a starred kitchen.

Ratio

Ratio by volume: Vegetable Oil 250 ml, Lemon Juice 25 ml, White Wine Vinegar 5 ml, Dijon Mustard 2 ml
Vegetable Oil 250 mlLemon Juice 25 mlWhite Wine Vinegar 5 mlDijon Mustard 2 ml

Ingredients

  • Egg — 1 uovo
  • Vegetable Oil — 250 ml olio semi
  • Lemon Juice — 25 ml limone Sorrento
  • White Wine Vinegar — 5 ml aceto bianco
  • Dijon Mustard — 2 g moutarde Dijon
  • Salt — 3 g sale

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

Ironquay Maionese Limone-Dijon 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 · 7 stars · 1 national award

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Provenance

Maicol Izzo works in Italian / Campania at Piazzetta Milù; credentials include Michelin 2* (Piazzetta Milù).

Originally published as Maionese Limone-Dijon.

Adapted from a Maicol Izzo recipe (Maicol Izzo / Reporter Gourmet (ceviche acqua pazza)).

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 Maicol Izzo / Reporter Gourmet (ceviche acqua pazza) (published as “Maionese Limone-Dijon”). Full citation lives in Provenance.

Companion jar