Walnut Mayonnaise Recipe
Item #: Recipe0055
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Walnut Mayonnaise Recipe

A wonderful twist to a classic mayonnaise recipe. Make sure you use a good, fresh walnut oil. Perfect for a Waldorf salad or cold chicken salad - instead of using a classic mayonnaise. You can also make this recipes using 2 egg yolks (without the egg whites) -- it comes out much more yellow and has a stronger flavor.

Ingredients:
1 egg - fresh (or 2 egg yolks)
2/3 cups mild extra virgin olive oil, like Nicolas Alziari Olive Oil
1/3 cup toasted La Tourengelle Roasted Walnut Oil
2 tablespoons fresh lemon juice
Noirmoutier Gray Sea Salt and freshly ground Tellicherry Peppercorns to taste

Directions:
1. Make sure oils and egg are at room temperature before you begin.

2. In a food processor, combine the egg, lemon juice, salt and pepper. Process until blended, 2 to 3 seconds.

3. In a measuring cup, combine olive oil and walnut oil. With motor running, add oil a few drops of oil at a time. When about cup of the oil has been added, the mayonnaise will begin to thicken; add the remaining oil in a slow, steady stream with motor running. Add more lemon juice or salt, if desired

4. Use right away -- or store in refrigerator for up to 2 days.

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