Brandy Mayonnaise

4 servings

15 minutes

A great way to repurpose mayonnaise into a sauce that pairs well with meat, like a good steak. Brandy is often the base for these types of sauces, and this one is no exception.

Energy value per serving

• Calories: 605.7
• Proteins: 2.5g
• Fats: 64.5g
• Carbohydrates: 1.3g

Ingredients

• Chicken egg: 1 pc
• Lemon: 0.5 pc
• Sunflower oil: 250 ml
• Brandy: 1 tbsp
• Dijon mustard: 1 tsp
• Tomato paste: 1 tsp
• Worcestershire sauce: 0.3 tsp
• Salt: to taste

Cooking steps

1. Place the egg, lemon juice, a pinch of salt, and a bit of oil in the blender: everything together should not cover the blade. Gently mix the mixture with a spatula, then turn on the blender for 20 seconds.

   Required ingredients:

   • Chicken egg: 1 piece
   • Lemon: 0.5 piece
   • Sunflower oil: 250 ml
   • Salt:  to taste

2. Add the remaining oil, mix again with a spatula, and whip for 35 seconds. The mayonnaise should become thick and creamy. Taste, add salt if needed, and transfer to a bowl.

   Required ingredients:

   • Sunflower oil: 250 ml
   • Salt:  to taste

3. Add brandy to the sauce - a little at a time, then mustard, tomato puree, and Worcestershire sauce. Mix well. Store in the refrigerator.

   Required ingredients:

   • Brandy: 1 tablespoon
   • Dijon mustard: 1 teaspoon
   • Tomato paste: 1 teaspoon
   • Worcestershire sauce: 0.3 teaspoon