Chef Massimo Battura’s Maionese Balsamica | Balsamic Mayonnaise

Massimo Bottura, a three-Michelin-star chef, created this balsamic mayonnaise for the Emilia Burger, a variation on the American classic made with ingredients from his home area of Emilia Romana. According to Massimo, this balsamic mayonnaise is “all about sweetness and acidity” and is incredibly versatile. You can watch Chef Battura make this condiment on his Master Class!

Serve with fresh vegetables as a dip.
Use it to make different sandwiches, such as a BLT.
It’s excellent in tuna or salmon salads.
It’s great in pasta salads.
This mayonnaise can be stored in the refrigerator for up to two weeks.

Substitute homemade mayo with your favorite plant-based mayo to make a vegan version. I prefer Vegenaise.

Receipt Date: May 9, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Whole Egg, rinsed

2-1/2 ounce Aged Balsamic Vinegar

2 cups Grapeseed Oil

Flaky Sea Salt


Combine the egg and balsamic vinegar in a blender, and process on low speed until smooth.
While blending, slowly drizzle in a few drops of grapeseed oil until the mayonnaise begins to emulsify, then continue slowly pouring the oil in a thin stream until it is all added. The mayonnaise should be smooth and shiny.
Season the mayonnaise with salt, and add more vinegar if you’d like. (Alternatively, you can blend the mayonnaise with an immersion blender in a tall cup, as Massimo does.)
Transfer the mayonnaise to a storage container, and refrigerate until ready to use.

Additional Pairings

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