From Massimo Bottura's kitchen · Osteria Francescana, Modena
shake · egg emulsion
★★★ KITCHENModena Aioli
From a three-star kitchen
Ratio
BALSAMIC 69GRAPESEED OIL 500
Ingredients
- EGG50 g
- BALSAMIC69.4 ml
- GRAPESEED OIL500 ml
- SALTflaky sea salt
Method
- Pour to the lines in order (bottom → top): BALSAMIC, GRAPESEED OIL.
- Add finishing notes: EGG, SALT.
- Cap the jar and shake until emulsified.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.