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Pistachio Mayonnaise

Fettuccine.Inn's picture
Ingredients
  Egg yolks 3
  Extra virgin olive oil 250 Milliliter (1 cup)
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon 1⁄2 , freshly juiced
  Finely chopped fresh basil 15 Milliliter (1 tablespoon)
  Finely chopped fresh parsley 45 Milliliter (3 tablespoon)
  Ground pistachio nuts 45 Milliliter (3 tablespoon)
Directions

MAKING
1) In a bowl, whisk the egg yolks, then continue to whisk and gradually pour in the olive oil, until all the oil is absorbed.
2) Then whisk in the salt, pepper and lemon juice to taste.
3) Stir in the basil, parsley and pistachio nuts, until the sauce is smooth and thickened.
4) Store the mayonnaise covered in the refrigerator for up to 24 hours.

SERVING
5) Use the Pistachio Mayonnaise, as required.

TIPS
If the mayonnaise is about to curdle, finish making it. Then in another bowl, beat another egg yolk and gradually whisk in the curdled sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Emulsified
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes

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