Mushroom Mayonnaise

Cooking Time: 10 Min    Servings: 2 Cups

Products needed:

Sherry Reserva Wine Vinegar


  • 1 oz dried porcini mushrooms (other dried mushrooms may be substituted) 
  • 2 egg yolks (pasteurized) 
  • 1 whole egg (pasteurized)
  • 2 teaspoons Dijon mustard 
  • 1 teaspoon kosher salt 
  • 1/8 teaspoon cayenne pepper 
  • 2 tablespoons aged Olive Scene Sherry Reserva Balsamic Vinegar 
  • 2 tablespoons mushroom soaking liquid (see below) 
  • 2 cups Olive Scene mild Extra Virgin Olive Oil, divided 


  1. Soak dry mushrooms in just enough hot tap water to cover – allow to soften completely.
  2. Drain, squeezing all liquid from mushrooms.
  3. Rough chop mushrooms and reserve. 
  4. Reserve liquid separately (this is your mushroom soaking liquid.) 
  5. In a blender or food processor, combine egg, egg yolk, mustard, salt, cayenne, vinegar, and half of the soaking liquid. 
  6. Process until completely pureed, approximately 1 minute, scraping down the sides as needed. 
  7. With the motor running, slowly drizzle in the oil, 1 drop-at-a time at first, then once the emulsion has begun, increase the rate of adding oil to a slow and steady stream. 
  8. Once the oils have been incorporated, adjust consistency with remaining soaking liquid.
  9. Adjust seasoning.