Bloody Mary mayo

Bloody Mary mayo

By
From
The Huxtaburger Book
Makes
750 g
Photographer
Chris Middleton

Mayonnaise is maybe not part of the traditional Aussie burger, but it sure is part of a Huxtaburger.

Making mayo at home really is incredibly simple, and you’ll know exactly what has gone into it.

In our mayo we use only free-range eggs from a farmer in Victoria’s Yarra Valley; please always buy the best and most ethically laid eggs you can. Never use extra virgin olive oil in your mayo as it is too strongly flavoured and can also be quite bitter. I’d recommend a fairly neutral vegetable oil; we use a blend of canola and olive oil.

When deciding what to put on our breakfast burger, Bloody Mary mayo was a no brainer! The Tabasco and Worcestershire sauce go perfectly with egg, and the mustard and horseradish add a spicy freshness.

Ingredients

Quantity Ingredient
1 quantity Basic mayo
1 tablespoon tabasco sauce
1 tablespoon worcestershire sauce
1 tablespoon horseradish sauce
1 tablespoon wholegrain mustard
1 tablespoon lemon juice
2 tablespoons tomato juice

Method

  1. Mix all the ingredients together. Keep in an airtight container in the fridge for up to 2 weeks.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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