Those who follow the most famous cooking series and shows will already know about fish mayonnaise – a mayo very similar to the original one, but without eggs. It doesn’t even contain any kind of milk (i.e. soy milk) like the vegan recipes do! And it’s not yogurt-based, either.
Fish mayo: a creamy reduction of smoked fish
This fish mayonnaise recipe is obviously perfect with seafood in general, but it works especially well if you’ve previously made a dish using shellfish. Plus, it’s a good way to recycle waste! That’s because the fish broth is prepared using the heads and bones of the fish; so instead of throwing them away next time, try this recipe and you will feel like a master chef.
How to make fish mayonnaise
The base for this recipe is a very concentrated fish stock that is filtered several times with a linen gauze or a narrow-meshed strainer.
To prepare the fish stock, brown 1 lb of fish scraps (bones, heads and the rest) together with extra-virgin olive oil and some chopped onion or leek.
Blend in white wine and cook until evaporated.
Add a liter of water and simmer for an hour covered with a lid.
Filter the fish out, removing them with a slotted spoon. Continue cooking the reduction for another 40 minutes over low heat.
Remove from heat and let cool. Using an immersion blender, blend 5 oz of broth with 5 oz of soya oil, added a little at a time. Finish off with some lemon juice and a pinch of salt and tabasco – to taste.
Try this mayonnaise next time you plan a dinner with friends and you’ll look like a master of the kitchen… without too much effort!
What pairs well with fish mayonnaise?
Of course, fish mayonnaise is perfect with fried fish or a mix of grilled seafood, but many chefs also use fish mayonnaise to season other kinds of seafood dishes... Try it for yourself!