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The freshest catch: Mayonnaise

Good seafood deserves good mayonnaise and it is easy to make your own in a small blender or food processor. But always add the oil slowly so it emulsifies properly.

MAKES about 200ml

TAKES 15 minutes

1 egg yolk

pinch of cayenne pepper (optional)

pinch of English mustard powder (optional)

2 tsp lemon juice

¼ tsp sea salt

75ml light olive oil

100ml sunflower oil

  • Place the egg yolk, cayenne pepper and mustard powder (if using), lemon juice and salt in a mixing bowl and whisk together.
  • Just a drip at a time, whisk the olive oil into the egg yolk. Once all of the olive oil is incorporated, start adding the sunflower oil in a light trickle, whisking as you go. (If the mayonnaise ever starts feeling too thick, add a splash of warm water to help loosen it.)
  • When all of the oil is incorporated check the seasoning, adding more salt and lemon juice to taste.
  • You may also like to add a little lemon zest, finely grated garlic, chopped herbs or green chilli to spruce it up.

 

 

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