for 4 portions

Mayonnaise

2	egg yolk
2 tsp	mustard
1 tsp	lemon juice
2 dl	rapeseed oil
¼ tsp	salt

Wasabi mayonnaise

1 tsp	wasabi paste
1 tsp	sesame seeds, toasted
a little	salt to taste

Chimichurri mayonnaise

1 tbsp	Fine Food Chimichurri Sauce
a little	salt and pepper to taste

Avocado mayonnaise

½	avocado, diced
1 tbsp	olive oil
1 tbsp	coriander, finely chopped

Balsamic & onion mayonnaise

50 g	Fine Food Cipolle Borettane, drained
1 tsp	thyme leaf
a little	salt and pepper to taste

How it's done

Mayonnaise

Whisk the egg yolks, mustard and lemon juice in a bowl.

Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise, season with salt. Transfer the mayonnaise to four small bowls.

Wasabi mayonnaise

Combine the wasabi paste and sesame seeds with ¼ of the mayonnaise, mix well and season with salt.

Chimichurri mayonnaise

Mix the chimichurri with ¼ of the mayonnaise, season.

Avocado mayonnaise

Puree the avocado with the oil, mix with ¼ of the mayonnaise. Sprinkle with coriander.

Balsamic & onion mayonnaise

Puree the cipolle borettane and thyme until smooth. Mix with ¼ of the mayonnaise, season.

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