shake · egg emulsion
★★★ KITCHENPrep 5 minBalsamic Mayonnaise
Independent adaptation of a publicly published Massimo Bottura recipe. Not affiliated with, sponsored by, or endorsed by Massimo Bottura.
SPREAD · BURGERS, VEGETABLES & SANDWICHES
A spread for burgers, vegetables & sandwiches.
Bottura's spread for burgers, vegetables & sandwiches.
Ratio
Ingredients
- Egg1 whole egg
- Balsamic2 1/2 oz (75g) aged
- Grapeseed Oil2 cups (500ml)
- Saltflaky sea salt
Method
- Pour to the lines in order (bottom → top): GRAPESEED OIL, BALSAMIC.
- Add by count: ½ EGG.
- Season to finish: SALT (to taste).
- Cap the jar and shake until emulsified.
Get Balsamic Mayonnaise + 3 more sauces like it
The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.
No spam. Just the recipes, and first word when jars ship.
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 · 4 stars · 4 national awards
- Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
- Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
- Black Olive AioliNATIONAL AWARD WINNEROn the jar: AIOLI
- Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
$39.99 + S&H founding · first 500 · $49.99 after launch
Missed the form above? Get these recipes by email, and lock the founding price.
Provenance
Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.
More from this kitchenFAQ
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 MasterClass / Massimo Bottura (published as “Balsamic Mayonnaise”). Full citation lives in Provenance.
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.