Mayonnaise for Fondue Chinoise

Mayonnaise is something I always buy in tubes. Not today. For our fondue chinoise (meat cuts dipped in boiling broth) I made my own mayonnaise. The recipe is from Saisonküche.
You need 4 egg yolks to which you add a generous pinch of salt, some pepper, half a teaspoon of mustard and 4 teaspoons of white wine vinegar. Whisk it all together.

Add 5dl oil (neutrally flavoured such as sunflower or rapeseed oil) in a slooooow drizzle and keep whisking until you get the typical ‘mayonnaisy’ consistency.



I then added different ingredients to batches of mayonnaise, such as ketchup for a cocktail mayo.

Pickled cucumbers and a teaspoon or two of the brine to make a tartar sauce.


And curry mayo.
All made for excellent dips for the fondue chinoise.




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