This mayonnaise for seafood is the perfect mellow and creamy accompaniment to fish. Not as strong as a tartare sauce with just the right blend of herbs.
2 people made this
6 egg yolks
1 tablespoon wholegrain mustard
1 tablespoon white wine vinegar
600ml vegetable oil
salt and pepper, to taste
1 tablespoon capers, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh dill weed
1 tablespoon chopped fresh chives
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Method Prep:25min › Ready in:25min
Place the egg yolks in a mixing bowl and using an electric whisk, whisk slowly gradually adding the mustard, vinegar and oil. Whisk until a velvety thick smooth mayonnaise emerges. Season well then add the capers, lemon juice and fresh herbs. Serve or store.
This mayonnaise will be best if eaten within 2 days.