Beetroot Mayonnaise

A vibrant homemade mayonnaise infused with herbs and lemon, served with tender cooked beetroot and fresh dressed rocket.

Vegetarian Side Dish Beetroot Mayonnaise Condiments

Estimated Nutrition

Calories

1362.3

kcal / serving

2724.5 kcal total

Carbs

13.4g

per serving

26.8 g total

Fat

144.2g

per serving

288.4 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

null

Dairy

piece

Egg Yolks

free-range

Fruits

piece

Lemon Juice

a squeeze

NutsSeeds

tbsp

Parsley

stalks, roughly chopped

tbsp

Chervil

chopped

English Mustard Powder

null

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Chives

finely chopped

OilsFats

150

Olive Oil

light

150

Vegetable Oil

null

Olive Oil

for drizzling

Vegetables

250

Beetroot

cooked and quartered

Rocket

null

Method

Boil the vinegar, parsley stalks, and chervil in a small saucepan.

Simmer the liquid until it reduces to 15ml.

Strain the liquid through a sieve and discard the herbs.

Blend egg yolks, mustard powder, and the infused vinegar in a food processor.

Gradually incorporate the oils while the blender is running until thickened.

Season the mayonnaise with salt, pepper, and lemon juice.

Mix the cooked beetroot and chives into the mayonnaise.

Serve on a plate with rocket drizzled with olive oil.