Viennese Chive Chantilly Mayonnaise
Ingredients
- 1 egg
- 1 egg yolk
- 1 tsp (5 mL) tarragon or white wine vinegar
- 1 tsp (5 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) dry mustard
- Pinch white pepper
- 1 cup (250 mL) extra-virgin olive oil
- 2 tbsp (30 mL) cool chicken stock (reserved from Poached Chicken Salad with Viennese Chive Chantilly Mayonnaise)
- 1/2 cup (125 mL) whipping cream
- 1/3 cup (75 mL) finely chopped chives
Preparation
In blender, blend together egg, yolk, vinegar, lemon juice, salt, mustard and white pepper until smooth. Through top, with motor running on low speed, add ¼ cup (60 mL) of the oil drop by drop. In thin stream, pour in remaining oil until mayonnaise is thick and emulsified. Scrape into bowl; refrigerate until chilled. (Make-ahead: Cover and refrigerate for up to 2 days.)
Stir in stock. Whip cream and fold into mayonnaise mixture with chives.
Tip: Have all ingredients, except cream, which should be chilled, at room temperature. You can use 1/3 cup (75 mL) pasteurized liquid egg instead of egg and yolk. Or you can substitute store-bought mayonnaise: omit egg, yolk, salt and white pepper. Substitute ¾ cup (175 mL) mayonnaise mixed with ½ tsp (2 mL) each tarragon vinegar and lemon juice, ¼ tsp (1 mL) dry mustard and ¼ cup (60 mL) extra-virgin olive oil. Stir in stock and continue with recipe.
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