Horseradish Mayonnaise

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Horseradish Mayonnaise

  • 2 pasteurised egg yolks
  • 5 g fine salt
  • 50 ml


Allow all the ingredients to come to room temperature: this makes the emulsification process easier.

Start whisking the egg yolks with the salt and vinegar. Add the oil in 1 steady stream until fully emulsified. Correct the seasoning if necessary. You can thin the mayonnaise down by adding a little hot water if needed. Add freshly grated horseradish until the desired flavour is achieved