Heritage radishes with mayonnaise

Heritage radishes with mayonnaise

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

Radishes make a great bar snack or a nibble with drinks before lunch or dinner. There are several interesting varieties on the market these days, so buy a couple of different types if possible. If you are a gardener you can, of course, easily grow your own.

Ingredients

Quantity Ingredient
2-3 bunches radishes

For the mayonnaise

Quantity Ingredient
2 free-range egg yolks, at room temperature
2 teaspoons white wine vinegar
1 teaspoon english mustard
2 teaspoons dijon mustard
1/2 teaspoon salt
freshly ground white pepper
100ml olive oil, mixed with 200 ml vegetable oil
squeeze lemon juice, to taste (optional)

Method

  1. To prepare the radishes, remove any dead leaves and give them a good wash in cold water. Drain well and pat dry on kitchen paper.
  2. To make the mayonnaise, put the egg yolks, wine vinegar, mustards, salt and pepper into a bowl (don’t use an aluminium one, as it will turn the mayonnaise grey). Stand the bowl on a damp cloth to stop it slipping and mix well with a whisk.
  3. Now gradually trickle the oils into the bowl, whisking continuously. If the mayonnaise is getting too thick, add a few drops of water and continue whisking in the oil. When it is all incorporated, taste and re-season if necessary and add a little lemon juice if you like.
  4. Serve the radishes on a platter, with the mayonnaise in a bowl alongside, for dipping.
Tags:
Hix Oyster & Chop House
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