Lunch: Fish and Chips with Malt Vinegar Mayonnaise
Recipe by Adam Evans Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.
Ingredients
1 large egg yolk
2 tablespoons malt vinegar, divided
1 cup vegetable oil
Kosher salt, freshly ground pepper
Instructions
Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
