Citron mayonnaise

Tam West

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.

Read Kathy's story about her Melbourne bao masterclass, get all the burger recipes and cooking tips here.

Ingredients

3	Egg yolks
1 tsp	Dijon mustard
250 ml	Grapeseed oil
1	Lemon, juiced
1 pinch	Salt
1 pinch	White pepper, freshly ground

Directions

1. 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.)
2. 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.