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Green chilli and lime mayonnaise
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Serves: 6-8 as a dip or accompaniment
2 large egg yolks
¼ tsp salt
½ tsp wasabi paste or English mustard
1 lime, finely grated zest and juice
260ml light olive oil
1 green chilli, deseeded and finely chopped
1. Set a mixing bowl on a folded tea towel to stabilise it. Put the egg yolks, salt, wasabi or mustard and 1 tbsp lime juice in the bowl and combine with a balloon whisk until smooth and light.
2. Put the oil in a jug. Whisking continuously, add the oil, drop by drop. As the mixture begins to thicken, increase the oil to a thin stream, still whisking constantly. Keep going in this fashion until the oil is completely incorporated. Add the remaining lime juice and the zest along with the chopped chilli. Whisk again and season. Serve immediately or cover, chill and use within 48 hours. Perfect with griddled prawns or other seafood.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 1270kJ
This recipe was first published in February 2018.
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