Light lemon mayonnaise

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 6
Servings 0
Time

Ingredients

  • 2
    eggs, separated
  • 1
    large lemon, grated rind
  • 5
    ml
    strong French mustard
  • salt and black pepper
  • 300
    ml
    sunflower or olive oil (or a mixture of both)
  • 20
    ml
    lemon juice (or more to taste)
 

Method

 
1. Cream egg yolks, lemon rind, mustard and seasoning, using a wooden spoon. Add oil, until mayonnaise is thick and light. Once three quarters of the oil has been incorporated, add lemon juice to taste. Whip up the egg whites with a pinch of sugar; beat until stiff peaks form. Fold carefully into mayonnaise, but do not overfold. Chill until required. Serve with fish mould (see recipe).
 

Read more on: eggs
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.