Herbed Mayo
Print RecipeIngredients
- 1 egg yolk from a free range vegetarian fed chicken
- 1/8 tsp salt ( to start)
- 7 g country whole grain Dijon Mustard ( such as from Maille)
- 10 g fresh lemon juice
- 1 to 1 1/2 cup sunflower oil
- 3 tbsp finely chopped fennel fronds
- freshly ground pepper
Instructions
In a small mixing bowl place the egg yolk, Dijon, salt and lemon juice and whisk. Ensure the bowl is secured either on the counter or one of your hands as you'll shortly start the whisking process to emulsify the egg yolk and the oil.
Slowly add a bit of the oil, while continuing to whisk, start out with 2 tbsp at a time until the mixture starts to emulsify. DO NOT dump the entire bit of oil as this will cause the Mayo to "break" and you will not get the smooth consistency your looking for. Continue adding oil and whisking until at least 1 cup is used, depending on the thickness you want you Mayo you can add as much oil as you want, the more you add, the thicker and whiter it will become. This is especially a good reference if you are trying to replicate the store bought consistency. As your interchanging between the whisking and oil, taste and depending on your preferences see if you want to add more acid such as lemon juice or salt.
Once your Mayo has reached the thickness level desired, place in the finely chopped fennel fronds and freshly ground pepper. Store in the fridge in an airtight container for 10 days.
Whenever possible, lemon will find a way to sneak its way into something I make. In this case, another version on a homemade Mayonnaise. As a low fodmap, one of m stand by spreads, a nice Aioli is out of the question, its basically your standard mayonnaise with a ton of beautiful garlic. In order to enhance not only the visual appeal, but kick up the flavor for this Mayonnaise spread, fresh fennel fronds are added at the end. You can also add in chopped capers or another herb of choice. It goes well as a dip for vegetables, smear it on your sandwich, or use along side a white fish. Once you master making this thick, preservative free, decadent sauce you’ll never buy the pre-packaged stuff again.
No Comments