Mayonnaise for seafood

    25 min

    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.

    4 people made this

    Serves: 6 

    • 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

    Prep:25min  ›  Ready in:25min 

    1. 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.

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