Pistachio Mayonnaise Recipe
Ingredients
| Egg yolks | 3 | |
| Extra virgin olive oil | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Lemon | 1/2 | |
| Basil | 1 Tablespoon, finely chopped | |
| Parsley | 3 Tablespoon, finely chopped | |
| Pistachio nuts | 3 Tablespoon |
Directions
MAKING
1) In a bowl, whisk the egg yolks, then continue to whisk and gradually pour in the olive oil, until all the oil is absorbed.
2) Then whisk in the salt, pepper and lemon juice to taste.
3) Stir in the basil, parsley and pistachio nuts, until the sauce is smooth and thickened.
4) Store the mayonnaise covered in the refrigerator for up to 24 hours.
SERVING
5) Use the Pistachio Mayonnaise, as required.
TIPS
If the mayonnaise is about to curdle, finish making it. Then in another bowl, beat another egg yolk and gradually whisk in the curdled sauce.
1) In a bowl, whisk the egg yolks, then continue to whisk and gradually pour in the olive oil, until all the oil is absorbed.
2) Then whisk in the salt, pepper and lemon juice to taste.
3) Stir in the basil, parsley and pistachio nuts, until the sauce is smooth and thickened.
4) Store the mayonnaise covered in the refrigerator for up to 24 hours.
SERVING
5) Use the Pistachio Mayonnaise, as required.
TIPS
If the mayonnaise is about to curdle, finish making it. Then in another bowl, beat another egg yolk and gradually whisk in the curdled sauce.
Chef
