Harris Gin Mayo

Preparation info

  • Makes enough for


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Adding Harris Gin to mayonnaise or tartare sauce that you serve with fish is wonderful, as the sea kelp notes come through even though you are not adding much. So instead of squeezing in some lemon juice at the end of the mayonnaise-making, I stir in some gin.


  • 1 large free-range egg yolk
  • 1 tsp Dijon mustard
  • Approx. 100 ml


Whisk together the yolk and mustard, add some salt, then, drop by drop at first, add the oil, whisking all the time. Soon you can add the oil in a slow drizzle, but do not glug it in! Once it is thick and creamy, add a half tablespoon of gin and taste. Add more salt and pepper if you need, and a splash more gin if the flavour is not coming through - it should be a background hint, not an alcoho