Red wine mayonnaise
This is an easy to make but special version of the classic recipe for mayonnaise. You can also choose to reduce the red wine first for a more intense flavour. Makes 1l.
🍽️ Makes 1000
Ingredients
| 4 | egg yolks (or 100g pasteurised egg yolk) | |
| 5 g | salt | |
| 0.5 tsp | 2.5 ml | pepper |
| 40 g | mustard | |
| 40 g | red wine vinegar | |
| 400 ml | peanut oil | |
| 60 g | full-bodied red wine |
Instructions
- Ensure that all the ingredients are at room temperature.
- Mix the egg yolks with the salt, pepper, mustard and red wine vinegar. You can do this with a whisk or a planetary mixer.
- Next, add the oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
- Next, add the red wine and season to taste with red wine vinegar, salt and pepper.
Serving suggestions:
- As part of a red cabbage gazpacho.
- As part of a cold starter, e.g. with thin slices of cold roast venison or beef carpaccio.
- Use in a dish with components of pigeon, celeriac, and onion.
- Use in a dish with components of lamb, chicory, and garlic.