Recipe for a good basic mayo enjoyed as it is or customized by you to make – a classic tarragon mayo, with chili and smoked paprika for a Texas-style burger or as an aïoli with lots of garlic and lemon for your fish & chips.
For approx 1pint:
- 3-4 dl. good, neutral oil. I prefer macadamia or avocado oil (avocado oil gives green mayo)
- 2 egg yolks
- lemon juice and lemon peel
- 1 tbsp dijon mustard
Then you can customize to suit your meal or snack. Perhaps with garlic and tarragon, chili and smoked paprika or with fresh herbs and sea salt.
First, make sure all the ingredients are the same temperature. Then mix the egg yolks until they are airy and light. Pour the oil in slowly and in a thin jet while whisking. When the mayo has the desired thickness, add the remaining ingredients. Lemon peel makes the mayo thinner, so don’t hesitate to do a thick mayo from the beginning.. Put it in the fridge.