Balsamic vinegar adds fragrance and finesse to homemade mayonnaise, and it's excellent alongside white meats, boiled eggs, and crispy vegetables. It makes the perfect addition to aperitivo fare or a cocktail party spread, and it's so simple to make, you just might find yourself whipping it up regularly. Here's the recipe from the one and only Massimo Bottura, chef of Osteria Francescana, the three-star Michelin-rated restaurant in Modena as well as the nearby Casa Maria Luigia. so you can give it a try at home. Homemade Balsamic Vinegar MayoServes: 4Time: 15 minutesIngredients1 cup extra-virgin olive oil1 cup seed oil2 large yolkslemon - mustard - saltbalsamic vinegar of ModenaMethod:Beat the egg yolks in a bowl with ½ tsp. mustard and 1 Tbsp. lemon juice. Add the seed oil first, then the extra-virgin olive oil, stirring with a whisk until it forms a smooth emulsion. Add a pinch of salt and 1 Tbsp. balsamic vinegar.