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Mayonnaise with "Sapore di Modena"


2 egg yolks
250ml (8.5 fl oz) extra virgin olive oil
juice from ½ a lemon
½ bunch of parsley
1 tsp "Sapore di Modena"
1 Tbsp capers
salt and pepper (to taste)


All ingredients should be at room temperature. Place the egg yolks in a bowl making sure there are no traces of egg white. Add a pinch of salt and pepper and mix with a fork or whisk in a steady circular motion. Make sure to always stir in the same direction. While mixing, add a teaspoon of "Sapore di Modena" and olive oil drop by drop then with a slow steady stream. Add a little lemon juice if the mayonnaise thickens too quickly, otherwise wait until the end. Finely mince the parsley and capers and add to the mayonnaise.
We recommend using with hard boiled eggs or on half of a fresh tomato lightly stuffed with tuna. It also goes well as a condiment with boiled meat and fish.

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