Olive mayonnaise

Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.

Olive mayonnaise

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olive purée



egg yolk



Chardonnay vinegar



good-quality olive oil

As needed:


salt and lemon juice

Preparation method

  • Blend the olive purée with the egg yolk and vinegar.
  • While continuously whisking the mixture, add the oil in a thin stream.
  • Season to taste with salt and lemon juice. 

Serving suggestions

  • As part of a composition, e.g. with cucumber, oyster and olive components.

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