An extremely simple but well made mayonnaise can make all the difference to your dish, especially if it’s made with incredibly good Extra Virgin Olive Oil. It works well with many different fish dishes, including crab.
1 large free-range egg yolk
½ tbsp. honey
½ tbsp. dijon mustard
1 tsp fine sea salt
1 tbsp apple cider vinegar
20 grams of chopped dill
Which EVOO to use?
Primo Organic from Frantoi Cutrera in Italy is a fabulous choice for this type of dish as you have quite bold flavours in the other ingredients. Made of monocultivar Tonda Iblea it features a distinctive scent of tomato leaf and freshly mown grass, which is an uplifting addition to dill and beetroot.
Using a stick blender, combine the egg yolk, honey, mustard and salt.
Whisk on full speed for 30 seconds until smooth. Then keeping the blender on, begin to add the oil very slowly. After adding a third of the oil, add the vinegar and then continue with the rest of the oil.
Just before serving add the freshly chopped dill and stir through.