PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Ivorydock Mayonnaise

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

Mayonnaise from a starred kitchen.

Ratio

Ratio by volume: Sunflower Oil 326 ml, Lemon Juice 19 ml
Sunflower Oil 326 mlLemon Juice 19 ml

Ingredients

  • Sunflower Oil — 300g of sunflower oil
  • Egg Yolk — 240g of egg yolk
  • Lemon Juice — 20g of lemon juice
  • Salt — salt (3 g)

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

Ivorydock Mayonnaise 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 · 6 stars · 1 national award

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Provenance

Salvatore Elefante works in Italian / Capri seafood at Il Riccio; credentials include Michelin 1* (Il Riccio, Capri).

Originally published as Lemon Mayonnaise.

Adapted from a Salvatore Elefante recipe (Salvatore Elefante / Great Italian Chefs (Capri lobster salad)).

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 Salvatore Elefante / Great Italian Chefs (Capri lobster salad) (published as “Lemon Mayonnaise”). Full citation lives in Provenance.

Companion jar