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🍽️ Herculean Herb Mayo with Capers

595 kcal · 30 min · 4 servings

Ingredients

• 1 vegetable onion
• 1 tbsp vegetable oil
• 3 anchovy fillets
• 1 tbsp capers (jar)
• 250 g butter
• 125 ml dry white wine
• 1 tbsp white wine vinegar
• 3 egg yolks
• salt
• white pepper (from the mill)
• 1 tbsp freshly chopped parsley
• Worcestershire sauce (to taste)

Instructions

1. 1. Peel the onion and dice it very finely.
2. 2. Heat oil in a frying pan.
3. 3. Sweat the onions in the hot oil until translucent.
4. 4. Remove the pan from the heat.
5. 5. Let the onions cool down completely.
6. 6. Drain the anchovy fillets and capers well.
7. 7. Finely chop the anchovies and capers.
8. 8. Melt the butter in a saucepan.
9. 9. Skim off the white foam from the melted butter.
10. 10. Put wine and vinegar into a small saucepan.
11. 11. Reduce the wine and vinegar mixture to two-thirds of its original volume.
12. 12. Let the reduced liquid cool down.
13. 13. Place the egg yolks in a metal bowl.
14. 14. Add the cooled wine and vinegar mixture to the egg yolks.
15. 15. Prepare a hot water bath.
16. 16. Whisk the egg mixture over the water bath until creamy.
17. 17. Remove the bowl from the heat source.
18. 18. Add the butter to the egg mixture drop by drop.
19. 19. Keep stirring continuously.
20. 20. Later, stir in the butter in a thin stream.
21. 21. Continue stirring until a creamy sauce forms.
22. 22. Ensure that the egg mixture does not curdle.
23. 23. Add the cooled onion cubes to the sauce.
24. 24. Add the chopped anchovies to the sauce.
25. 25. Add the chopped capers to the sauce.
26. 26. Add the chopped parsley to the sauce.
27. 27. Season the sauce with Worcestershire sauce.
28. 28. Season the sauce with pepper.
29. 29. Fill small bowls with the sauce.
30. 30. Serve the mayonnaise.

Nutrition per serving

• kcal: 595
• Protein: 5 g · Fett/Fat: 61 g · Carbs: 4 g