Caviar Mayonnaise

20 servings

25 minutes

Mayonnaise consists of three main parts: yolk, oil and acid. The classic recipe leaves room for experimentation: if you replace the yolk with red caviar, you get caviar mayonnaise. Mix whole caviar into the finished sauce - they will add variety to the texture of the mayonnaise and will burst pleasantly on the tongue.

Energy value per serving

• Calories: 248.3
• Proteins: 3.1g
• Fats: 26.1g
• Carbohydrates: 0.1g

Ingredients

• Vegetable oil: 500 ml
• Lemon: 0.5 pc
• Red caviar: 200 g
• Chives: 3 g

Cooking steps

1. Place three quarters of the caviar in a bowl and mash with a spoon to burst the eggs and release their juice.

   Required ingredients:

   • Red caviar: 200 g

2. Gradually and in small portions, add sunflower oil while whisking with a whisk or spoon, just like making mayonnaise. The oil can be any vegetable oil - the main thing is that it should be refined and odorless.

   Required ingredients:

   • Vegetable oil: 500 ml

3. At the very end, squeeze half a lemon while continuing to whisk. The goal is a creamy mass of light pink color.

   Required ingredients:

   • Lemon: 0.5 piece

4. Finely chop and mix in the onion, then gently fold in the remaining caviar so it doesn't burst.

   Required ingredients:

   • Chives: 3 g
   • Red caviar: 200 g

5. Serve the salad with a baguette, on which the sauce can be spread, or with sliced cucumber that can be dipped in caviar.