Hazelnut Mayonnaise

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

This sauce works well brushed on grilled or broiled fish (full-flavored fish, such as salmon, are the best). Prepare a mayonnaise using three parts inert-tasting oil and one part hazelnut oil. Stir mustard into the sauce (Dijon or Meaux-style work equally well)—about 2 tablespoons (30 milliliters) per cup (250 milliliters) mayonnaise. Thin the sauce with a little fish stock or court-bouillon, or other appropriately flavored liquid, and a good-quality wine vinegar; the sauce should be quite acidic, to give it lightness and bring out the flavor of the fish. Season well with salt and white pepper. This sauce can be colored green by adding chlorophyll or by using a commercially available green mustard (the Maille brand of fines herbes also works well).