She Strengthens

Elevate Your Seafood Game with This Luxurious Porcini Mayonnaise

Inspired by the renowned Italian delicatessen, Gastronomia Peckin Milan, this rich and creamy condiment pairs perfectly with seafood, adding a touch of sophistication to any dish.

A Flavorful Twist on Traditional Mayonnaise

This decadent porcini mayonnaise is a game-changer for seafood lovers. Imagine it paired with succulent grilled salmon, seabass, or halibut, or as a delicious alternative to traditional mayonnaise in shrimp or lobster salad. It’s also a great addition to sandwiches featuring cold roasted meats or chicken salad.

Yield and Ingredients

Yield: Approximately 2 cups

Ingredients:

• 3/4 cup pure olive oil
• 3/4 cup canola oil
• 1/2 ounce dried porcini mushrooms
• 1 large egg
• 1 large egg yolk
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. Blend Oils and Set Aside: Combine olive oil and canola oil in a bowl and set aside.
2. Reconstitute Mushrooms: Bring 1/2 cup water to a boil in a small saucepan, add dried porcini mushrooms, and remove from heat. Let steep for 10 minutes to rehydrate.
3. Prepare Egg Mixture: Place egg, egg yolk, mustard, lemon juice, salt, and pepper in a food processor.
4. Add Mushrooms and Blend: Lift mushrooms out of the water, gently squeezing out excess water. Roughly chop mushrooms and add to the food processor. Purée the mixture until smooth.
5. Create Emulsion: With the machine running, slowly pour the blended oils into the food processor in a thin, steady stream. Add 2 tablespoons of lukewarm mushroom water and continue blending until emulsified.
6. Use or Store: Use the mayonnaise immediately or cover with plastic wrap and refrigerate for up to a week.

Important Note

This recipe contains raw eggs, which may pose a risk to certain individuals. Those with health problems, the elderly, or pregnant women should avoid consuming food with uncooked eggs due to the potential risk of salmonella infections.