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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