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LIME BUTTER
Unctuous and smooth, mayonnaise is
a classic summer accompaniment for
fish and seafood dishes and for
enriching salads.
33 eegggg yyoollkkss
11 ttbbsspp wwiinnee vviinneeggaarr oorr lleemmoonn jjuuiiccee
½½ ttsspp ssaalltt
½½ ttsspp FFrreenncchh mmuussttaarrdd
228855mmll -- 443300mmll ((½½ -
- ¾¾ ppiinntt)) oolliivvee
ooiill,, ssuunnfflloowweerr ooiill oorr aa mmiixxttuurree ooff
eeaacchh,, wwhhiicchh sshhoouulldd ffeeeell wwaarrmm ttoo
tthhee ttoouucchh –– nnoott ffrroomm aa ccoolldd llaarrddeerr
ssaalltt aanndd ffrreesshhllyy mmiilllleedd ppeeppppeerr
• Pour some hot water into your
mixing bowl and put in the eggs,
in their shells, to warm while you
assemble the ingredients
• Drain and dry the bowl and
separate the eggs. Using the
beaters, whisk the yolks for about
2 minutes at high speed until pale
and sticky, adding the vinegar or
lemon juice, salt and mustard as
you go
• Slow the speed and start to trickle
in the oils – this is easiest poured
from a jug. Let each drop be
absorbed before adding the next
• When half the oil has been
incorporated, the rest can be
added a little faster - by the
tablespoon
• Add salt and pepper to taste
• Store in sealed jar in the fridge
until required
• Using the balloon whisk, beat the
butter until white and fluffy
• Stir in the zest, and enough salt,
lime juice and Tabasco to give it a
good flavour
• Scrape it out of the bowl, and lay
in a straight line, approximately
12cm (5 inches) long, on
aluminium foil
• Roll the foil round the lime butter,
to form a sausage.Twist the ends
like a toffee wrapper
• Store in the freezer in a plastic
bag
• To take a slice, cut through the foil
with a hot knife into nice rounds,
½ cm thick (just under ¼ inch)
MAYONNAISE
SAVOURY SAUCES
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