Santa Teresa Mayonnaise

Julián Gil and Silvia Girón, having become two model gastronomic producers—on the market are their exceptional Yemas (pastries made with yolks) and their consummate Carne de Membrillo (quince) de Santa Teresa—are embarking on a new venture, that of prepared foods. And they have tackled a difficult task, that of making high-quality mayonnaise; and, to general surprise, ours included, they have fully succeeded. In doing so, they solicited the consulting services of another revered character, chef Martín Berasategui.

The goal has no suprises: that it should taste clearly of extra virgin olive oil without ruining the oily flavor—a flavor to which they add a subtle acidic counterpoint in the form of refined cider vinegar; this makes for a harmonious ensemble, with the addition of pasteurized egg yolks and salt. It is noble and proudly flaunts its ingredients, which are treated with doctoral culinary expertise. And if it is notable in terms of taste, in texture it is outstanding—with a creamy, somewhat mousse-like consistency.