The freshest catch: mayonnaise

Good seafood deserves good mayonnaise and it is easy to make your own in a small blender or food processor. But always add the oil slowly so it emulsifies properly.

mayonnaise
Nassima Rothacker

MAKES ABOUT 200ML
TAKES 15 MINUTES

1 egg yolk
Pinch of cayenne pepper (optional)
Pinch of English mustard powder (optional)
2 tsp lemon juice
1⁄4 tsp sea salt
75ml light olive oil
100ml sunflower oil

  1. Place the egg yolk, cayenne pepper and mustard powder (if using), lemon juice and salt in a mixing bowl and whisk together.
  2. Just a drip at a time, whisk the olive oil into the egg yolk. Once all of the olive oil is incorporated, start adding the sunflower oil in a light trickle, whisking as you go. (If the mayonnaise ever starts feeling too thick, add a splash of warm water to help loosen it.)
  3. When all of the oil is incorporated check the seasoning, adding more salt and lemon juice to taste.
  4. You may also like to add a little lemon zest, finely grated garlic, chopped herbs or green chilli to spruce it up.

Food styling: Katy McClelland. Styling: Lydia Brun. Tiles, diespeker.co.uk.