Recipe for mayonnaise with lumpfish roe
After learning the immersion blender trick for homemade mayonnaise, I don’t think I’ll ever go back to the “normal” way of whisking it.
It’s so quick and easy, and it works every time.
Of course, this means I eat more mayonnaise than before, as it’s a delicious dip that adds a lot of richness and flavor to your dishes. So in true Gastrofun style, I’ve naturally experimented a lot and made the mayonnaise in many different versions. For example, these: aioli, mayo with cayenne pepper, bearnaise mayo, and now this version with lumpfish roe.
The idea is somewhat similar to blinis with lumpfish roe, where you typically get red onion and sour cream.
The recipe requires an immersion blender – if you don’t have one and want to make it the usual way, I recommend doing it without the egg whites – as I haven’t tried whisking mayo from a whole egg without using an immersion blender.
This mayo is super good for fish in general.
Mayonnaise with Lumpfish Roe
Ingredients
- 1 pcs. Egg
- 6 gram Salt
- 5 gram Mustard
- 5 gram Vinegar I usually use white wine vinegar
- 184 gram Oil neutral in flavor
- Salt and Pepper
- 5 gram Lemon Juice
- 15 gram Lumpfish Roes you can absolutely add MANY more
Instructions
- Use a tall glass/bowl to make your mayo. I always use the glass that came with my immersion blender.
- Crack the egg at the bottom of the glass and add salt.
- Then, add the vinegar and mustard.
- Add the oil and place the immersion blender's head all the way to the bottom of the glass.
- Blend and slowly lift the immersion blender as the mixture combines. The whole process takes maybe 20 seconds.
- Add lemon juice and lumpfish roe, and season with salt and pepper to taste.
- Enjoy.