Walnut oil mayonnaise
Creation by Rasmus Kofoed, Geranium** restaurant, Copenhagen, Denmark.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
200 |
g |
oil |
|
50 |
g |
walnut oil |
|
25 |
g |
egg yolks |
|
2 |
g |
Dijon mustard |
|
20 |
g |
rye vinegar |
|
2 |
g |
salt |
Preparation method
- Mix the egg yolks, the mustard, the rye vinegar, and the salt.
- Whisk in the oil and the walnut oil, slowly adding drops of water until the desired consistency is achieved.
Serving suggestions
- As part of a main dish, e.g. with components of artichoke and rye vinegar.