Grøndals hjemmelavet mayo - med olie fra tun

Grøndal's homemade mayo - with oil from tuna

2 persons

10 minutes

Mayonnaise

The oil is rich and delicious - use it and take advantage of the contents of the canned fish

Everyone loves mayo, and there's no need to pour the oil from the fish cans
out. Let it go hand in hand with the fish and use it as a base in a mayo.
Anchovies, sardines, tuna or mackerel. It all adds up to a higher unity,
regardless of the oil you use. Also the spicy ones.

Ingredients

1 egg yolk
1⁄2 tsp. Dijon mustard
1⁄2 tbsp. vinegar or lemon juice Salt
1 1⁄2 dl neutral oil
Oil from the fish (Tuna fillet in fennel is my favourite)

Procedure method

Beat egg yolk with mustard, vinegar or lemon juice and salt until it becomes uniform and slightly frothy.
Slowly whisk in the neutral oil, and then add oil to taste
the fish .
Salt according to temperament and possibly a little more vinegar or lemon juice.

Course of action

Beat egg yolk with mustard, vinegar or lemon juice and salt until it becomes uniform and slightly frothy. Slowly whisk in the neutral oil, and then season with oil from the fish. Salt according to temperament and possibly a little more vinegar or lemon juice.

Also try the smoked mayonnaise - highly addictive

Grøndal's take on a smoked mayonnaise uses the oil from our smoked sprinkles on glass . The little sprat is a phenomenal flavouring, almost on a par with anchovies - you can also make a mayonnaise with them, by the way.

- yum

Grøndal's homemade mayo - with oil from tuna

The oil is rich and delicious - use it and take advantage of the contents of the canned fish

Ingredients

Procedure method

Also try the smoked mayonnaise - highly addictive

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