Debatable of course, but if you are having fish and chips it's hard to beat a dollop of this golden gooyey gold.
- Put the egg in a measuring cylinder/jug.
- Add the tarragon oil.
- Get a hand held electric whisk/blander. Pulse for a few seconds. Turn the speed down to medium.
- Gradually pour in the rapeseed oil... pause once in a while if the mix is not thickening... keep going until you have about 250ml of mayo.
- Problem is even with quantities, making mayo is an art. you just know how much to blend and how much oil to add and when to stop.
- It will take a fair bit of trial and error to get it right. But it's worth it.
- One tip is to not even think or contemplate doing by a hand whisk. Serious waste of time and effort.
- They may make you do it that way on cookery courses but it like starting a fire by rubbing two sticks together.
- Satisfying, but you wouldn't want to do it every day when there are matches sitting beside you.
- Add the rest of the ingredients and blitz for a few more seconds.
- Pour into a jar and chill for an hour or two before using.
- This adds soooo much flavour and luxury to simple fish and chips... without being over powering like tartar sauce! BTW, to turn this mayo into tartar sauce, simply add 1 tsp of drained and rinsed and chopped capers and another of pickled cornicons.
- Another option is to make herby mayo... add about two tsp of finely chopped herbs: tarragon, sage, marjoram and thyme.
- Actually, I prefer this to tartar sauce!