On the jar: Sumacstreet Mahonesa Tibia
blend · mayo
★ STARRED KITCHENPrep 10 minMahonesa Tibia
Independent adaptation of a publicly published Juan Pablo Felipe recipe. Not affiliated with, sponsored by, or endorsed by Juan Pablo Felipe.
Mahonesa Tibia from a starred kitchen.
Ratio
Ingredients
- Cream — 150 ml
- Olive Oil — 220 ml
- Egg — 60 g
- Sherry Vinegar — 5 ml
- Salt — 2 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
Juan Pablo Felipe works in Modern Spanish at El Chaflán; credentials include Michelin 1* (El Chaflán, historical).
More from this kitchenFAQ
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 Juan Pablo Felipe / Madrid Fusión (espárragos blancos) (published as “Mahonesa Tibia”). Full citation lives in Provenance.