Maionese al Rafano

Name: Maionese Al Rafano
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: Mediterranean
Ingredients: 50 g Egg; 120 ml Olive Oil; 9.7 ml Lemon Juice; 3 g Salt; 9.52 ml Horseradish

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

Maionese Al Rafano from a starred kitchen.

Ratio

Olive Oil 120 mlLemon Juice 10 mlHorseradish 10 ml

Ingredients

Egg — 50 g
Olive Oil — 120 ml
Lemon Juice — 9.7 ml
Salt — 3 g
Horseradish — 9.52 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.

Provenance

Mattia Spadone works in Italian / Abruzzo at La Bandiera; credentials include Michelin 1* (La Bandiera).

Originally published as Maionese al Rafano.

Adapted from a Mattia Spadone recipe (Mattia Spadone / Reporter Gourmet (insalata invernale)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mattia Spadone / Reporter Gourmet (insalata invernale) (published as “Maionese al Rafano”). Full citation lives in Provenance.