Lion Quality Eggs
– The Pub Snack
Evergreen salad | Salmon & Chive Twirl | Chicken 'N' Egg Mousse | Dreamy Curried Eggs | Creamy Mayonnaise | Sunny Potato Eggs | Muffin Burger | Spicy Pickled Eggs | Ploughman’s Egg Pasties | Soufflé Ham Sandwich | Three Vegetable Egg Pate | Tongue & Ham Pate
Creamy Mayonnaise
Makes 1⁄2 pint 300ml
Ingredients
4 medium Lion Quality egg yolks
1 teasp dried mustard powder
½ pint/300ml olive, Soya or corn oil
Salt and freshly ground black pepper
2-3 tsbp freshly squeezed lemon juice or white wine vinegar
Method
Mix the egg yolks, sugar and mustard together in a food processor or blender. Very slowly pour the oil onto the rotating blades and the egg yolk mixture. The mixture will thicken slowly and become shin. Finally, add enough lemon juice to taste.
To Vary:
Tomato and basil: Add the egg yolks, 1 peeled and crushed clove garlic, 2 ripe, chopped tomatoes and 2 tbsp freshly chopped basil leaves.
Tangy Lemon: Add 1-2 teasp finely chopped seasoned herbs like chopped seasoned herbs like chives, parsley, tarragon etc.
NB When a recipe requires raw eggs, we recommend using a pasteurised Lion Quality egg product.
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
Order Literature
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