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Hilary’s quick mayonnaise

Use a small blender and the long cup which comes with the blender.

Put in a pinch of sea salt, 1/2 teaspoon of dry mustard,two egg yolks and ONE WHOLE EGG.

Blend lightly then with the blender running, slowly pour in 10 fluid oz of ground nut oil.

When mayo is thick and creamy add one or two tsp. white wine vinegar to taste (or lemon juice if liked instead) Check the taste, add more vinegar if needed.

This is a lovely accompaniment to many fish dishes – among our favourites freshly cooked hot lobster or langoustines

Adapt Hilary’s Mayo recipe to make a smashing tartare sauce by:

Mixing together with the mayonnaise some drained & chopped capers and gherkins, finely diced shallot & chopped fresh parsley, salt & fresh ground black pepper to taste

Have Your Say…

  1. […] with chips, fresh new season (home grown are the best!) garden peas & a good tartare sauce – see Hilary’s Mayo recipe […]

    By Posh Homemade Fish and Chips | Latimers Seafood Deli on April 17, 2012 at 11:09 am
  2. Is this what you use in your dressed crab (£1.60 a tub) ?

    By Alice on February 27, 2014 at 11:10 pm
  3. Hi, no the dressed crab is just crab! Not a thing added, the brown meat when it blended goes that lovely creamy texture with nothing else added. This recipe is great for dipping langostine tails, lobster meat etc into, lovely with nice crusty bread and salad.

    By rob on February 28, 2014 at 9:56 am
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