feed me classics
This is the best tuna mayonnaise ever (and here’s how to make it)
In Sausbijbel, Julius Jaspers shows you, using clear instructions and step-by-step photography, how to make the best sauces and flavorings yourself. From BBQ and butter sauces to dressings, oils and vinaigrettes, as well as sauces with or for vegetables, meat, fish and shellfish. The best tuna mayonnaise ever is, of course, included too.
door Bo van Ling
Julius: ‘I’ve made tons of this sauce to serve with vitello tonnato. It’s no work at all, really quick and incredibly delicious, as long as you buy good tuna and good sherry.’
First, make the mayonnaise
- Mix the egg yolks with a whisk or in a blender with the Dijon mustard and white wine vinegar.
- While whisking or with the machine running, slowly add the sunflower oil until the mayonnaise emulsifies. Start with drops, and once you see that the mayonnaise is emulsifying, you can switch to a thin stream.
- Season the mayonnaise with salt and white pepper.
How to make the best tuna mayonnaise ever
- Blend all the ingredients in a food processor until smooth. Season the sauce with salt and pepper.
Storage advice: 2 days in the refrigerator.
Title: Sausbijbel
Author: Julius Jaspers
Price: €33,99
Publisher: Carrera Culinair
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