Here is the basic recipe for mayonnaise with a small twist of olive oil from Brian Mark Hansen, head chef at the Michelin restaurant Søllerød Kro. The recipe is based on one egg yolk, so if you want to make a larger portion, you can always scale up.
You can make your own interpretations of the recipe and add the flavour you desire. For example, you can replace the grapeseed oil with a herb oil to make a herb mayonnaise—perfect for tartare or carpaccio.
See the recipe in Danish here
Ingredients
1 egg yolk
1 tsp coarse mustard
1 tsp sherry vinegar
A pinch of salt
A pinch of pepper
200 g grapeseed oil
A little olive oil (about 1 tbsp)
Instructions
Whisk the egg yolk, mustard, sherry vinegar, salt, and pepper into a homogeneous mixture.
Add the grapeseed oil in a thin stream, a little at a time, while whisking constantly.
When you have a thick mayonnaise, finally add the olive oil to give the mayonnaise a bit of an edge.
Tip: Make sure all ingredients are at the same temperature to reduce the risk of your mayonnaise separating.
