Picklenaise – Mayonnaise made from Pickle-Infused Oil
October 8, 2024 by Kimberly
Okay, prepare yourself – this is not your average mayo! I’ve taken the classic, creamy goodness you love and infused it with the bold, tangy flavor of pickles. You’ll find yourself sneaking spoonfuls because, honestly, it’s that addictive.
5 MINUTES
EASY
VEGETARIAN
INT.
234 PER PORTION
CREAMY
CLASSICS
SPREAD
ALL YEAR
ABOUT THE RECIPE
This tangy, creamy spread is about to be your new favorite kitchen hack! Infusing the oil with pickles adds an unexpected twist to your classic mayo, giving it a punch of flavor that’ll level up any sandwich, dip, or burger. Whether you’re making a simple snack or crafting a gourmet meal, this mayo brings a fresh, vibrant vibe to whatever it touches.
How to serve
Serve this pickle-infused mayo on your favorite sandwiches, drizzle it over a loaded burger, or pair it with fries as a dipping sauce. It’s also amazing in salads or wraps, giving them that extra tangy edge. Feeling adventurous? Add it to your egg salad or potato salad for a zesty upgrade. You should definitely try it on this Sandwich with Egg Salad Spicy Bacon & Caramalized Onions. Chef’s kiss!
How to store
Store this mayo in a sealed jar in the fridge for up to 2 days. Make sure the container is airtight to keep it fresh and maintain its creamy texture. Just give it a stir before each use, and you’re good to go!
Hi, I'm Kimberly.
If you want to get to know me better, click here!
Picklenaise – Mayonnaise made from Pickle-Infused Oil
- Total Time: 5 minutes
Description
Recommended Equipment
- tall, narrow container
- hand blender
Ingredients
- 200 milliliters pickle oil
- 1 egg
- 3/4 tsp Dijon Mustard
- 1/2 tsp lemon juice
- 1/2 tsp white wine vinegar
- salt & pepper to taste
Instructions
PREPARATIONS
- Here’s the recipe for the pickle oil. You’ll need 200ml / 1 cup of it.
- All ingredients must be at room temperature – otherwise, the emulsion won’t work.
INSTRUCTIONS
- Crack the egg into a tall, narrow container. Then add the Dijon mustard, lemon juice, white wine vinegar, and salt. Pour in the oil and let everything „settle“ for a moment.
- Now, place the hand blender into the container, making sure the attachment fully covers the egg yolk. Turn it on and keep it in place for about 15-20 seconds. During this time, the mixture should start to thicken and creamy white streaks should rise through the oil. Once that happens, you can move the blender up and down to mix in the rest of the ingredients.
- Your Picklenaise is now ready! You can adjust the flavor to taste with salt, pepper, or more lemon juice if you like.
- Cook Time: 5 min
0 Kommentare