Gastronomixs

Olive oil and lemon mayonnaise

The addition of olive oil, lemon juice and garlic give this mayonnaise a Mediterranean touch, while it is much milder than its Spanish counterpart, aïoli. This recipe makes 1 litre of mayonnaise.

Olive oil and lemon mayonnaise

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Ingredients

4

 

egg yolks (or 100g pasteurised egg yolk)

5

g

salt

½

tsp

pepper

30

g

mustard, fine

30

g

lemon juice

2

cloves

garlic

4

dl

olive oil

4

dl

peanut oil

Preparation method

  • Ensure that all the ingredients are at room temperature.
  • Mix all the ingredients, except for the two oils. You can do this with a whisk or a planet mixer.
  • Next, add the oils in a thin stream, continuing to whisk or mix slowly. Do not beat!

Serving suggestions

  • As part of a shellfish and crustacean dish.
  • As a dip with vegetable 'chips'.
  • As part of a cold starter, e.g. with chicory, celery or apple.

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