Artichokes and shrimp — for visual appeal and as a serving suggestion. Clean the artichokes, cut them in half, and roast. Boil the shrimp. But the real star here is the homemade green mayo. It goes beautifully with any fish, white meat, or even as a salad dressing.
- 3 egg yolks
- 1 tsp mustard
- 1 tbsp lemon juice
- 1/2 tsp. salt
- a pinch of cayenne pepper (or substitute for chili)
- 1/2 cup olive oil
- 3 tbsp capers
- a small handful of tarragon leaves (available in supermarkets, can be replaced with thyme or other herbs)
In a blender, mix the yolks, mustard, lemon juice, and cayenne. Slowly stream in the olive oil while blending to form an emulsion. Add the capers and tarragon and blend again until smooth.
Feel free to swap the herbs to taste — and capers can be replaced with pickles for a tartar-style twist.
And yes — no additives or “E-numbers” here. Homemade mayo is very much a yes.
In a blender, mix the yolks, mustard, lemon juice, and cayenne. Slowly stream in the olive oil while blending to form an emulsion. Add the capers and tarragon and blend again until smooth.
Feel free to swap the herbs to taste — and capers can be replaced with pickles for a tartar-style twist.
And yes — no additives or “E-numbers” here. Homemade mayo is very much a yes.
