PANTRYFLEX

shake · egg emulsion

★★★ KITCHENPrep 5 min

Modena Aioli

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

Balsamic mayonnaise from a legendary three-star kitchen.

Ratio

Ratio by volume: Balsamic 69 ml, Grapeseed Oil 500 ml
Balsamic 69 mlGrapeseed Oil 500 ml

Ingredients

  • Egg — 1 whole egg
  • Balsamic — 2 1/2 oz (75g) aged
  • Grapeseed Oil — 2 cups (500ml)
  • Salt — flaky sea salt

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Grapeseed Oil.
  2. Add finishing notes: Egg, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.

Originally published as Balsamic Mayonnaise.

Adapted from a Massimo Bottura recipe (MasterClass / Massimo Bottura).

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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?

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 MasterClass / Massimo Bottura (published as “Balsamic Mayonnaise”). Full citation lives in Provenance.

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