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.
See ingredients, directions and pairings.
1 Whole Egg, rinsed
2-1/2 ounce Aged Balsamic Vinegar
2 cups Grapeseed Oil
Flaky Sea Salt