This text is part of the special book Plaisirs
At the end of April, beginning of May, it is the beginning of the picnics. It’s also the time for northern shrimp and lobster (and therefore rolls). Whatever your favorite sandwiches to bring on a picnic, to slip into lunches and to savor on the balcony or in the courtyard, how about garnishing them with a 100% local mayonnaise, inspired by the greens of this beginning of spring ? To be declined, naturally, over the months according to the ingredients from here that you have!
Makes about 310 ml (1 ¼ cups)
Ingredients
The base
1 C. (15 ml) cider vinegar, verjuice or marinade juice
2 tbsp. (10 ml) water (if marinade juice, omit water and add more juice)
A pinch of salt
1 egg yolk
1 C. (15 ml) strong mustard
¾ cup (180 ml) sunflower oil
¼ cup (60 ml) camelina oil (or more sunflower oil)
Spring additions
¼ cup of a mixture of chopped chives and sorrel or a mixture of other fresh herbs that grow in the spring in your home
Local additions (optional)
1 C. 1/2 tsp (10 mL) seaweed flakes
1 C. (15 ml) hot sauce or 1 tbsp. 1/2 tsp (5 mL) gorria pepper
1 C. 1 tbsp (15 mL) dried mushroom powder
3 tbsp. (45 ml) garlic scape pesto
1 C. 1/2 tsp (5 mL) ground dune pepper
Preparation
1. In the microwave, heat the acid compound of your choice (vinegar, verjuice or marinade juice) for 30 seconds with the water and salt.
2. In a large bowl, whisk the egg yolk with the mustard.
3. Pour the oils into a container with a spout. Whisking continuously, first add the oil very slowly (crucial!) to emulsify it well with the egg yolk and mustard. Slowly add half the oil, whisking vigorously.
4. Then add half of the hot acidity mixture while continuing to whisk.
5. Whisk in half of the remaining oil.
6. Add the rest of the acidity mixture and finish with the rest of the oil.
7. Stir the spring and local additions into the mayonnaise.
Tips
Prefer a large bowl and a large flexible whisk to allow the air to enter well into the preparation to whip the mayonnaise. You can also roll a damp cloth into a donut shape and place it under the bowl to stabilize it while whipping. If you have a stand mixer, do the same with its whisk.
This special content was produced by the Special Publications team of the Duty, relating to marketing. The drafting of Duty did not take part.