Sunday, February 21, 2016


"Mayonnaise" made from skyr

1 egg yolk
2 Tbsp vinegar
80 ml rapeseed oil
250 g plain skyr
1 tsp sugar
1 tsp mustard


Stir egg yolk and vinegar in a tall mixing bowl.

While continuously stirring, add the oil slowly.

Fold in the skyr. Season with sugar and mustard.

Chill in the fridge. The "skyrnaise" is served as dip, e.g. for baked thyme potatoes like here:

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