Fish Mayonnaise

Name: Fish Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 160 ml
Cuisine: Mediterranean
Ingredients: 18 g Egg Yolk; 50 ml Fish Stock; 50 ml Peanut Oil; 50 ml Olive Oil; 1 g Salt

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

Mayonnaise from a starred kitchen.

Ratio

Fish Stock 50 mlPeanut Oil 50 mlOlive Oil 50 ml

Ingredients

Egg Yolk — 18 g
Fish Stock — 50 ml
Peanut Oil — 50 ml
Olive Oil — 50 ml
Salt — 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

Antonino Cannavacciuolo works in Modern Italian at Villa Crespi; credentials include Michelin 2* (Villa Crespi).

Adapted from a Antonino Cannavacciuolo recipe (Antonino Cannavacciuolo / Great Italian Chefs (langoustine pizzaiola)).

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 Antonino Cannavacciuolo / Great Italian Chefs (langoustine pizzaiola) (published as “Fish Mayonnaise”). Full citation lives in Provenance.