PANTRYFLEX

blend · mayo

★★★ KITCHENPrep 10 min

Pithway Maionese Light

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

A base for sandwiches, salads, and dips.

Ratio

Ratio by volume: White Wine Vinegar 25 ml, Sunflower Oil 270 ml
White Wine Vinegar 25 mlSunflower Oil 270 ml

Ingredients

  • Egg — 2 whole eggs
  • White Wine Vinegar — 25 g white wine vinegar
  • Sunflower Oil — 250 g sunflower oil
  • Salt — 5 g salt

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

Pithway Maionese Light 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:

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First run is small.

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Provenance

Niko Romito works in Abruzzese / Italian fine dining at Reale; credentials include Michelin 3* (Reale, Castel di Sangro).

Originally published as Maionese Light.

Adapted from a Niko Romito recipe (Niko Romito / Ristorazione con Ruggi (televised demo transcript)).

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 Niko Romito / Ristorazione con Ruggi (televised demo transcript) (published as “Maionese Light”). Full citation lives in Provenance.

Companion jar