Mayonnaise

Mayonnaise

By
From
Fish Kitchen
Makes
350 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
3 egg yolks
1 teaspoon english mustard
1/2 lemon, juiced
or 2 teaspoons white wine vinegar or cider vinegar
300ml light rapeseed oil
cornish sea salt
freshly ground black pepper

Method

  1. Put the egg yolks, mustard and lemon juice or wine (or cider) vinegar into a bowl and whisk together for 1 minute. Now slowly add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.
  2. Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for 1 minute and then adding the oil slowly through the funnel with the motor running.
  3. Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until needed. It will keep in the fridge for a couple of days.

Herb mayonnaise

  • Add 3–4 tablespoons of chopped herbs of your choice to the finished mayonnaise. Dill, tarragon and parsley are good options with fish.

Mustard mayonnaise

  • For an extra mustardy kick, use 2 teaspoons English mustard rather than 1 teaspoon.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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