Sometimes you just crave a good blob of mayonnaise with your meal.
The Dutch love their mayonnaise on a fresh bag of fries. Other countries use it for sandwiches or salads.
It is such a staple condiment, why not enrich it with one of the best drinks in the world?
1 whole egg
2.5 teaspoons of white vinegar
2 teaspoons of mustard
0,25 teaspoon of salt
300 ml of a neutral oil. (I used sunflower oil.)
Pinch of pepper
3 tablespoons of the whisky you want to use.
Warning: some experimenting has to be done to find the right whisky for your taste. Some flavors in the whisky react with the other ingredients and might taste stronger or disappear. In this recipe I used a Finlaggan Old Reserve. This is a peaty Islay single malt that will leave a very slight smoke flavor to the mayonnaise, but some bitters ass well.
Make sure you have all the ingredients at the ready and at room temperature. This recipe is a quick & easy method and I'm using an immersion blender. If you want to do it more artisanal, use a whisk and 2 egg yolks instead of a whole egg. I would still recommend using the blender, it is just so much easier.
Crack the egg into the tall mixing bowl
Add the mustard
Add the vinegar and salt & pepper
Slowly add the oil.
Place the blender on the bottom of the cup and turn it on, slowly pull it out.
You should have a fresh, creamy mayonnaise by now. Check it by tasting a bit.
Add some of the whisky of your choice and blend it again. Place it in the fridge or serve immediately
Depending on the whisky you chose, serve it with fries, baked potatoes or with a grilled steak.