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.
1
Place three quarters of the caviar in a bowl and mash with a spoon to burst the eggs and release their juice.
- Red caviar (salmon roe): 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.
- 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.
- Lemon: 0.5 piece
4
Finely chop and mix in the onion, then gently fold in the remaining caviar so it doesn't burst.
- Chives: 3 g
- Red caviar (salmon roe): 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.
