Chilli mayonnaise
This recipe substitutes part of the oil with chilli oil. Make sure that you do not add too much chilli oil! Also, keep in mind that chilli oil comes in various degrees of hotness!
Makes 1l.
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Ingredients
|
4 |
|
egg yolks (or 100g pasteurised egg yolk) |
|
5 |
g |
salt |
|
0.5 |
tsp |
pepper |
|
10 |
g |
mustard, fine |
|
30 |
g |
vinegar |
|
7 |
dl |
peanut oil |
|
1.5 |
dl |
chilli oil |
|
As needed: |
|
lemon juice |
Preparation method
- 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
- Serve with shellfish or crustaceans.
- Serve with cold starters, e.g. with tomato, aubergine, or chicory.
- Use in a dish with components of mackerel, artichoke, and avocado.
- Use in a dish with components of poultry, cucumber, and kohlrabi.