This citron mayonnaise is very versatile and is also delicious in Kathy Paterson's Chinese burgers, alongside the other fillings: crispy fried chicken, pickled vegetables, and chilli spiked green cabbage. To prepare the cabbage, simply toss ¼ of a finely chopped green cabbage with ½ a finely chopped green chilli. Mix through a little of the red onion from the pickled vegetables and moisten with a little citron mayonnaise. Serve between split steamed bao buns.
Ingredients
| 3 | Egg yolks |
| 1 tsp | Dijon mustard |
| 250 ml | Grapeseed oil |
| 1 | Lemon, juiced |
| 1 pinch | Salt |
| 1 pinch | White pepper, freshly ground |
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Directions
- Place the egg yolks and dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the oil. (Alternatively, make the mayonnaise by hand, using a bowl and whisk or wooden spoon.)
- Add the lemon juice as the mayonnaise thickens. Season with salt and pepper, and more lemon juice if necessary. Keep, well covered, in the refrigerator.
