Smoked mayonnaise
You can make this recipe with smoked oil, of which there are many different types for sale. You can also use charcoal oil for a distinct barbecue flavour. Makes 1l. (Tuesday, 18 May 2021, 10:51)
🍽️ Makes 1
Ingredients
| 4 | egg yolks (or 100g pasteurised egg yolk) | |
| 5 g | salt | |
| 0.5 tsp | 2.5 ml | pepper |
| 10 g | mustard | |
| 30 g | vinegar | |
| 700 ml | peanut oil | |
| 150 ml | smoked oil or charcoal oil | |
| — | lemon juice to taste |
Instructions
- Ensure that all the ingredients are at room temperature.
- Mix the egg yolks with the salt, pepper, mustard and vinegar. You can do this with a whisk or a planetary mixer.
- Next, add the two types of oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
- Season with lemon juice and a little vinegar, if you wish.
Serving suggestions:
- As a basic ingredient in various sauces, e.g. cocktail sauce, remoulade sauce, garlic sauce and tartare sauce.
- To go with shellfish or crustaceans.
- As a flavour enhancer in salads and cold meat and fish dishes.