Deep Fried Mayonnaise

Alexander Wood

Alexander Wood

10th February 2011
Alexander Wood

Deep Fried Mayonnaise

adapt flavour with tarragon for bearnaise


  • 3g gellan
  • 250ml milk, cold
  • 500ml grapeseed oil
  • 5g gelatin leaf
  • 2tbs mustard
  • 1tbs lemon juice
  • 11/2tbs salt
  • 1/4tsp pepper
  • 60g flour
  • 1 egg
  • 1 egg yolk
  • 45-50g Panko breadcrumbs


For the mayonnaise: Stir gellan into cold milk. Bring to a boil and cook, stirring constantly until gellan is fully hydrated. (You will be able to tell from the texture of the mixture: when gellan gum is heated it swells rapidly at about 50°C to form a thick, pasty suspension. With continued heating the suspension loses viscosity suddenly at about 90°C, signifying hydration).
Heat grapeseed oil to 99°C. In meantime, soak gelatin in ice-cold water to soften (bloom) it, then place in hot milk mixture and “shred”. Slowly whisk in the hot oil, being very careful to add only a little at a time. Once the oil has been incorporated, heat the mustard, lemon juice, Micri, salt and pepper, then fold this in to the mixture. Spread on to a shallow pan. And allow to cool. Cut in to cubes. Coat with flour, egg and Panko breadcrumbs. Deep-fry at 180°C until golden.

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