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Hellmann's Real Mayonnaise600g
600gItem price
£3.75Price per unit
62.5p/100gEd Smith's super way to make a star out of sage. After cooking, let the oil cool and re-bottle it to use again.
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In a small bowl, combine the mayonnaise, anchovy paste and lemon juice. Taste and add a little more anchovy if you like; set aside.
Fill a small saucepan with oil 5-6cm deep. Heat to 190°C (it should be hot enough to turn a cube of bread golden in a few seconds). Line a plate or small tray with kitchen paper.
Meanwhile, make the batter by quickly whisking together the flours and sparkling water, taking care not to overmix. Dredge the sage sprigs through the batter, 2-3 at a time, then use a slotted spoon to lower into the hot oil. Fry for around 2 minutes until crisp and beginning to colour. Keep the oil at 180°C to ensure they fry crisply and evenly. Use a slotted spoon to transfer the sage to the lined plate or tray, then repeat with the remaining sprigs. Season with sea salt flakes and enjoy with the anchovy mayo while the sage is still warm.
Typical values per serving when made using specific products in recipe
Energy | 2,490kJ/ 599kcals |
---|---|
Fat | 46g |
Saturated Fat | 3.9g |
Carbohydrates | 43g |
Sugars | 0.8g |
Fibre | 1.3g |
Protein | 3g |
Salt | 1.8g |
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62.5p/100g0 added
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£1.40Price per unit
£2.34/100g0 added
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35pPrice per unit
35p each0 added
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£2.10Price per unit
21p/100ml0 added
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£2.20Price per unit
£1.47/kg0 added
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£1.25Price per unit
£5/kg0 added
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£1.85Price per unit
6.2p/100ml0 added
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Item price
80pPrice per unit
40p/10g