Recipe Rhubarb and Vanilla Mayonnaise
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Auteur : Caroline Mc CannInternet : https://foodlavie.com/recettes/mayonnaise-a-la-rhubarbe-et-a-la-vanille
INGRÉDIENTS
For the mayonnaise
PRÉPARATION
- 1 L (4 cups) diced rhubarb
- 125 ml (1/2 cup) sugar
- 1 vanilla bean
For the mayonnaise
- 2 egg yolks
- 3 ml (1/2 tsp) Dijon mustard
- 15 ml (1 tbsp) lemon juice
- 250 ml (1 cup) grapeseed oil
- Salt and pepper
PRÉPARATION
- In a saucepan, cook the rhubarb, sugar and vanilla bean over medium heat for 15 min.
- When the rhubarb is tender, remove the pan from the heat and let cool.
- Combine the egg yolks, mustard, and lemon juice and blend in a food processor. Gradually pour in the olive oil. Season with salt and pepper.
- Mix the rhubarb compote with the mayonnaise. Use the rhubarb mayonnaise as a topping for a chicken sandwich, for example.
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