Maionese

Name: Maionese
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: American
Ingredients: 3 tuorli d’uovo Egg Yolk; 1 cucchiaio di aceto di vino rosso (15 ml) Red Wine Vinegar; 200 g di olio di semi Vegetable Oil; 50 g acqua fredda Water; Un pizzico di sale (1 g) Salt

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

Maionese from a starred kitchen.

Ratio

Red Wine Vinegar 15 mlVegetable Oil 220 mlWater 50 ml

Ingredients

Egg Yolk — 3 tuorli d’uovo
Red Wine Vinegar — 1 cucchiaio di aceto di vino rosso (15 ml)
Vegetable Oil — 200 g di olio di semi
Water — 50 g acqua fredda
Salt — Un pizzico di sale (1 g)

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

Antonia Klugmann works in Modern Friulian at L’Argine; credentials include Michelin 1* (L’Argine).

Adapted from a Antonia Klugmann recipe (Antonia Klugmann / Reporter Gourmet (lumache brasate)).

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 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 Antonia Klugmann / Reporter Gourmet (lumache brasate) (published as “Maionese”). Full citation lives in Provenance.