A mayonnaise-like sauce, excellent with cold or grilled fish and meat, can be made by adding oil to a base of a light vegetable puree instead of the egg yolks used in mayonnaise. This sauce can also be made with a base of smooth fish puree or smoked cod’s roe to make a delicious accompaniment to egg dishes and chunky salads, including potato salad.
I like using sweet peppers for this kind of sauce, or pureed aubergine as in aubergine pate. Purées made from root vegetables also work well. The amount of oil you need depends on what base you use for the sauce, as these obviously vary in density and texture. For strong-flavoured purees, I use olive oil, and for more subtle ones, sunflower, grapeseed or a mixture of oils.
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