Parmesan Mayonnaise
Description
(makes 325ml)
I adore this mayonnaise and it is lovely to just spread on bread or toast, dollop onto boiled potatoes or serve alongside celery. I first discovered Parmesan Mayonnaise at Attica, a restaurant in Melbourne, owned by ex Wellingtonian super chef Ben Shewry. Needless to say Ben’s version is more refined than mine. This recipe will keep for up to 7 days if stored in covered container in refrigerator.
INGREDIENTS
2 egg yolks 1/2 tsp flaky sea salt 75g {1 cup + 2 tbsp} finely grated Parmesan (we use Grana Padano but block NZ Parmesan style cheese freshly grated also works well ) |
juice of 1 lemon 185ml (3/4 cup) grapeseed oil 2 tbsp finely chopped chives 15 ml {1 tbsp} hot water |
METHOD
· Into a food processor fitted with a metal blade place egg yolks, salt, Parmesan, lemon juice and 1/4-cup grapeseed oil. Blend till smooth.
· With food processor running pour remaining oil very slowly through feed tube.
· Remove from food processor and taste for seasoning. Add chives and combine.
· If mayonnaise is too thick to dip asparagus into add hot water and stir in to achieve a thick but runny consistency.
Use to make Oven Roasted Asapargus with Parmesan Mayonnaise