This mayonnaise is easily and quickly made. It is ideal as a complement to fish meatballs, for example, salmon meatballs.
Preparation
1 Place the garlic in a small pan with a little oil and fry over medium heat until the cloves are golden brown and soft. Alternatively, heat in the oven at 180 degrees for about 8 to 9 minutes. Then let it cool down. Remove the skin from the garlic cloves and crush them with the back of a knife. Put the garlic in a bowl and add the egg yolk, mustard, vinegar and salt. Mix with a wooden spoon.
2 Pour the remaining oil evenly drop by drop into the bowl, stirring continuously so that the mayonnaise takes shape. Stir until all the oil is used up and a thick mass is formed.
3 Add the black pepper, lemon juice and the chopped herbs and mix. Taste the mayonnaise and season if necessary.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.