…with my visit to Chapman’s Fishcakes still fresh in my mind and the long summer days ahead…ahem… I thought I’d create a few special sauces that not only compliment the fabulous fishcakes but will also sit well on any barbecue dinner table and whilst the thought of making your own mayonnaise may sound rather scary and a tad laborious it is in fact so simple and once you’ve tried home-made I can promise you, you’ll never go back to shop bought!… i’ve also made some wonderful oven-chips roasted with rosemary for a wonderfully fresh herby kick which will make the perfect accompaniment to any fish dish.
A Classic Mayonnaise
2 large free-range egg yolks
1 teaspoon mustard powder
1 teaspoon salt
10ft oz groundnut oil
white wine vinegar
you will need a large bowl and an electric balloon whisk
– place the egg yolks, mustard powder, salt and pepper into a large bowl and gently fork together
with the whisk on a medium speed add a single drop of oil and whisk in thoroughly
– add another drop and whisk in – continue this way until half the oil is gone and you have a sauce that is beginning to thicken
– at this stage add a tablespoon of white wine vinegar and whisk in to loosen the mixture – now you can speed up the process
– with the whisk on medium add the rest of the oil in a thin, steady stream until you have a wonderfully rich, thick mayonnaise – you may need to add a drop or two more of vinegar to loosen the mix.
A Punchy Olive-Oil Aioli
This uses exactly the same technique as the mayonnaise but you should add 4 cloves of crushed garlic to the eggs at the start. For a sauce that is really flavoursome you can use extra virgin olive oil instead of groundnut oil.
A Terrific Chunky Tatar Sauce
Half the home-made mayonnaise as above
2 heaped tablespoons of finely chopped gherkins
2 heaped tablespoons of chopped capers
1 tablespoon of finely chopped salad onions
2 tablespoons of chopped parsley
Again this uses the classic mayonnaise as a base then you simply stir in the rest of the ingredients.
A Sweet Chili Sauce
2 garlic cloves – crushed
5 red chilli’s
1 tablespoon of light soy sauce
4oz caster sugar
100ml rice vinegar
– finely chop the chilli and add it along with the garlic to a pestle and morter where you should crush them together until you have a rough paste
– add this to a sauce pan with the rest of the ingredients
– bring to the boil and let it boil for 5 mins or unti it reduces to a syrupy consistency
– set aside till cool
Oven-Roasted Rosemary Chips
5 medium potatoes – ive used some wonderful new potatoes with the skin on – the type that only need a gently scrub before using
4 tablespoons olive oil
1 teaspoon of fresh rosemary
– scrub the potatoes and then cut them into rough chip shapes
– place them in a pan and boil them for 4-5 mins until just soft
– drain and then pour the oil, rosemary, salt and pepper into the pan with the potatoes
– place the lid back on a shake the pan, gently bashing the potatoes
– place them onto an oven-proof roasting tin and roast for 25 mins or until golden
eat and of course enjoy
The Owl Wood says
Designer chips Sir, now you're talking! An invention misunderstood by most of the rest of the world … If only the likes of McNasties et al would take a tip from you and begin serving these instead of those soggy, stringy little salt-holders called “fries”!
With a bamix and those same mayonnaise ingredients it takes less than 10 seconds – like watching a magic trick
Baking Addict says
I have a real weakness for chips and these look mouth wateringly delicious!! I want to eat the whole jar!! Love your homemade sauces – I've never made my own mayo but will give it a go using your recipe. All the sauces sound great – I can't pick a fav so I'll just have to eat them all 🙂
Susan Lindquist says
Sooo good … I would belly up to that potato bar any day with those gorgeous dipping sauces! What a treat!
Uh huh! I am making pavlova this weekend so might just have go at the mayonnaise. I have made it before just to see if I could, but I have to say it wasn't once eaten never mention Hellmans again for me.
The chips look divine, I adore skin-on, in fact I think it is the best bit.
Have a great weekend.
Being the self proclaimed queen of sauce, I am digging all of these yummy choices! We do a lot of homemade chips on the grill so this is right up my alley!
From Beyond My Kitchen Window says
A great variety of sauces. I have made mayo before and your right, its top shelf for sure. I would have to try a little of every one. The potatoes look delicious as well.
I may just be a dunce, but I don't understand the amount of groundnut oil (peanut oil over here I believe) in the mayonnaise recipe.
Ocean Breezes and Country Sneezes says
Your chips (oven fries over here) look delicious! I don't know which sauce appeals to me the most either, so many yummy choices! I guess I'll have to sample each one! 🙂
Phil in the Kitchen says
I do so agree about the home-made mayo – it tastes so good and always gives me a great sense of satisfaction. Then again, I love dipping chips in sweet chilli….
Oh, I want chips now – these look so delicious!
Yummity yum, your chips sound fabulous as do the sauces. haven't made mayonnaise for a long time – better get on to it!
Karen S Booth says
Chips and dips, OH YESSS! I have a magic mayonnaise recipe that my friend Michelle showed me, and I LOVE to add all sorts of gorgeous little bits and bobs to it when I make it! LOVELY! Karen
Gerry @Foodness Gracious says
Umm can I say wow! I love roasted spuds with rosemary, a classic combo in my kid years from my mum 🙂
Thanks for the memories,
Javelin Warrior says
Those chips looks so delicious, Dom – and that aioli sounds like it packs a real punch of flavor. I love a whole plate of those chips with a side of aioli for dipping…yum