Miso and lime mayonnaise
For the best mayonnaise which doesn’t split, keep your eggs at room temperature. If it does happen to split and curdle, simply add a new egg yolk to a clean bowl and slowly add the split mixture like you would the oil, then continue with the recipe.Add the oil so slowly it's painful to watch. As you won't have a spare hand to hold the bowl steady, rest it on a damp piece of kitchen paper as you whisk and pour - or just ask a nice person to hold the bowl for you.
Servings: 4
Ingredients
- 1 egg yolk
- 150 ml flavourless oil
- ½ tsp English mustard powder or 1 tsp of Dijon mustard or similar
- 1 lime
- 1 tsp brown miso loosened with a splash of water double check your miso if you’re gluten intolerant
- 1 cm fresh ginger
- Sea salt
Instructions
- In a clean bowl, add the yolk, mustard powder and a grinding of salt. Mix them to combine, then slowly, carefully pour in a thin stream of oil and whisk with a fork continuously. You want to be combining that oil into the egg as it pours. If there is too much oil it could easily split.
- The egg mixture will start thickening. If it looks greasy add a teaspoon of warm water.
- Adding the oil will take a while so be patient! When it is finally all incorporated, add the loosened miso, the finely grated ginger and the zest of half the lime. Cut the lime into quarters and add one quarter of juice. Taste and add a little more lime juice if necessary.
- Leave the mayonnaise at room temperature for the flavours to amalgamate then serve with chips, baguette, in a sandwich, however you like!