Michel Roux Jr’s mayonnaise

Make mayonnaise like a pro with this recipe from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares the perfect sauce and gives tips on how to get the perfect flavour.

“Mayonnaise is a great base for other flavours. To make aioli, add crushed fresh garlic (make sure it’s the young stuff – old garlic, particularly the central part that sprouts green, is a surefire way to get garlic breath!). A pinch of saffron soaked in a splash of hot water – will add a beautiful colour and flavour to mayonnaise or aioli. For a proper sauce for prawn cocktail, add some tomato ketchup to mayonnaise. Bear in mind that it can bind and thicken, too – stir plain mayonnaise through crabcake mix to hold the cakes together, or into a fish soup or stew just before serving to thicken it (instead of adding cream).”

Scroll down to the Tips for Michel’s serving suggestion platter, as seen in the picture. Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.