Walnut mayonnaise
Item 1 of 1
This walnut mayonnaise recipe takes just minutes to prepare but is bursting with rich, toasty flavours thanks to a double-whammy of toasted walnuts and walnut oil. Serve as a dip or spread on bread for sandwiches for a clever twist on the classic.
First published in 2019
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Ingredients
Metric
Imperial
Walnut mayonnaise
- 3 egg yolks
- 1 tsp Dijon mustard
- 200ml of walnut oil
- lemon juice, to taste
- salt, to taste
- 50g of walnuts, toasted and chopped
- chopped parsley, (optional)
SAVE RECIPE
Method
1
Whisk the yolks with the Dijon mustard until pale and doubled in volume. You can use a food processor or an electric whisk to make this easier
2
Slowly drizzle in the oil, whilst continuously whisking or blending, until completely emulsified. If it begins to split, add a splash of cold water to bring it back together
3
Season with salt and lemon juice and fold through the toasted walnuts and chopped parsley
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