Ingredients
2 large egg yolks
40ml Verjuice
1 bunch coriander
5ml dijon mustard
5g Preserved Lemons
250ml Extra Virgin Olive Oil
To taste sea salt and pepper
20ml boiling water -optional, only if the mayo is too thick
2 large egg yolks
40ml Verjuice
1 bunch coriander
5ml dijon mustard
5g Preserved Lemons
250ml Extra Virgin Olive Oil
To taste sea salt and pepper
20ml boiling water -optional, only if the mayo is too thick
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Combine the egg yolks and two tablespoons of Verjuice and combine to emulsify in food processor. Add the coriander, mustard and preserved lemon and blend again. Slowly add the olive oil and take to the desired thickness.
2
Season with sea salt and cracked pepper. Check for acidity adding a squeeze of lemon juice if needed.
3
Serving Suggestion: Coriander mayonnaise is a perfect accompaniment for grilled salmon cutlets.
1
Combine the egg yolks and two tablespoons of Verjuice and combine to emulsify in food processor. Add the coriander, mustard and preserved lemon and blend again. Slowly add the olive oil and take to the desired thickness.
2
Season with sea salt and cracked pepper. Check for acidity adding a squeeze of lemon juice if needed.
3
Serving Suggestion: Coriander mayonnaise is a perfect accompaniment for grilled salmon cutlets.
