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Ingredients
About 3 ounces shad roe, broken in pieces, with the loose membranes discarded
1 teaspoon kosher salt
1 tablespoon lemon juice
1 ¼ cups vegetable or canola oil
Nutritional analysis per serving
20 milligrams cholesterol; 158 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 17 grams fat; 54 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the roe until it is liquid. Add the salt and lemon juice, and pulse to combine.
- Step 2
With machine running, pour oil through feed tube a few drops at a time. When about ½ cup has been added and sauce starts to thicken, pour a little faster, in a slow steady stream, until all the oil has been incorporated. Stop once to scrape down the sides of the bowl. If the mayonnaise seems too thick, add 1 tablespoon water and pulse to combine. Use as a dip for vegetables.
Private Notes