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.
Calories605.7kcal
Proteins2.5grams
Fats64.5grams
Carbohydrates1.3grams
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
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.
- 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.
- 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.
- Brandy: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Tomato paste: 1 teaspoon
- Worcestershire sauce: 0.3 teaspoon
