Roast power ice cream
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According to its name, the roasted butter ice cream has a wonderful roasted butter aroma. This mayonnaise is great on burgers, chicken, vegetables and even potato salad. Needless to say, when you dig it out of the cupboard at a barbecue, your guests will be sold.
Ingredients for eight
75g butter 1 egg yolk 1 dl rapeseed oil 2 tbsp white wine vinegar 1 tsp salt 1 tsp sugar 1 tsp mustard (to help thicken the mayonnaise)
Place the butter in a small saucepan and start toasting slowly. Stir in the butter and keep an eye on things. The butter will start to brown quickly and then it will burn even faster. Browning is what you want, not burning.
When the butter is nicely brown and browned, move the pan to the side and cook.
Remove the yolk to a bowl and mix in the remaining ingredients (except the butter and lard).
Use a hand mixer to whip the yolk (or whisk it) and at the same time make a thin ribbon of butter. This is the critical stage; the mayonnaise will cut easily.
A successful mixing starts with a thickening mayonnaise in the bottom of the cup.
Finish by adding the churned butter and stirring the roast mayonnaise thoroughly. Taste. Keep the acid and salt in it. And the wonderful aroma of roasted butter.