In some dishes I use mayonnaise instead of cooking oil to fry meat. Yet, each commercially available mayonnaise in the market tastes slightly different from each other. Having tried Regency’s fisherman’s seafood spices, I’ve decided to add it to homemade mayonnaise for a hint of lemony herbs. If you want spicy mayonnaise then you can replace the herbs with cayenne pepper (Adjust the amount to your liking). If you don’t want garlic flavor, you can omit it
Tips: (1) To avoid the mixture separate into liquid and oil, keep whisking vigorously at steps 3 and 4. The mixture tends to separate in the beginning. (2) At step 3, try to add the oil gradually. Do not pour everything at once. (3) If the mayonnaise separates, add 1 tablespoon boiled water and whisk vigorously. (4) Adding fresh herbs such as mint would also work well.
Recipe: Homemade Mayonnaise
- ½ teaspoon unrefined sugar
- ⅓ teaspoon pink Himalayan salt
- ⅓ teaspoon white pepper
- 1 teaspoon wholegrain mustard
- 20ml white wine vinegar
- 60ml grape seed oil
- 1 egg yolk
- ½ tsp (3 grams) of garlic granules
- 1 teaspoon Regency fisherman’s seafood spices
- In a clean dry cooking bowl, combine the sugar, salt, pepper, mustard and white wine vinegar. Stir well to dissolve the dry ingredients.
- Add the egg yolk and whisk well. To prevent the egg yolk from solidifying, whisk rapidly.
- Starting from few drops, slowly combine the oil while whisking the mixture. If you stop stirring, the mixture will start to separate; Try not to separate.
- Keep whisking vigorously. The mixture will turn into whitish in color once all the oil is combined.
- Add the garlic granules and Regency fisherman’s seafood spices. Stir well and adjust the amount of salt and pepper if needed. Please note that Regency fisherman’s seafood spices include sea salt, so you don’t need to add any additional amount.
- Allow to sit in the refrigerator for at least 30 minutes.
- Enjoy your homemade mayonnaise with vegetable sticks or fish or for the chicken sandwich with tarragon!
This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer