Egg-Yolk Balsamic Mayo

Name: Egg-Yolk Balsamic Mayo
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: about 2 yolks (36 g) Egg Yolk; 5 Tbsp balsamic vinegar (75 ml) Balsamic; ½ cup (125 ml) Olive Oil; ½ cup (125 ml) Sunflower Oil; 2 tsp lemon juice (10 ml) Lemon Juice

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

SPREAD · GRILLED VEGETABLES & SIMPLE PROTEINS

In the published recipe, this is the spread for Villa Manodori.

Bottura's spread for grilled vegetables & simple proteins.

On the jar

BALSAMIC

Method: blend
Yield: about 1¾ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Balsamic 75 mlOlive Oil 125 mlSunflower Oil 125 mlLemon Juice 10 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Balsamic5 Tbsp balsamic vinegar (75 ml)
Olive Oil½ cup (125 ml)
Sunflower Oil½ cup (125 ml)
Lemon Juice2 tsp lemon juice (10 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Egg-Yolk Balsamic Mayo 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 · 10 stars · 1 national award

Balsamic Mayonnaise★★★ KITCHENOn the jar: AIOLI
Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Villa Manodori Balsamic Mayo (LCI / Yolks+EVOO).

Adapted from a Massimo Bottura recipe (Massimo Bottura / La Cucina Italiana (Villa Manodori)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Massimo Bottura / La Cucina Italiana (Villa Manodori) (published as “Villa Manodori Balsamic Mayo (LCI / Yolks+EVOO)”). 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.

Companion jar