Makes 200ml
2 egg yolks
50ml My Secret Kitchen Oak Smoked Rapeseed Oil
150ml plain rapeseed oil or olive oil
Juice of 1/2 lemon or more to taste
Salt and pepper to taste
Make sure the egg yolks are at room temperature before you start and mix the 2 oils together. In another medium bowl, whisk the egg yolks together with a pinch of salt and drop by drop start to add the oil, whisking all the time. Keep whisking and adding the oil until it comes together into a lovely whipped emulsion. Slowly whisk in half of the lemon juice, taste and add more salt and lemon if needed. If the mayonnaise starts to split you can add another egg yolk or a little warm water. For flavour variations you can add mustard, saffron, dill or try your own mayonnaise flavour creations. Gorgeous with salmon, asparagus or just chunky chips with My Secret Kitchen Lemon & Chipotle Spiced Sea Salt.
50ml My Secret Kitchen Oak Smoked Rapeseed Oil
150ml plain rapeseed oil or olive oil
Juice of 1/2 lemon or more to taste
Salt and pepper to taste
Make sure the egg yolks are at room temperature before you start and mix the 2 oils together. In another medium bowl, whisk the egg yolks together with a pinch of salt and drop by drop start to add the oil, whisking all the time. Keep whisking and adding the oil until it comes together into a lovely whipped emulsion. Slowly whisk in half of the lemon juice, taste and add more salt and lemon if needed. If the mayonnaise starts to split you can add another egg yolk or a little warm water. For flavour variations you can add mustard, saffron, dill or try your own mayonnaise flavour creations. Gorgeous with salmon, asparagus or just chunky chips with My Secret Kitchen Lemon & Chipotle Spiced Sea Salt.
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