Cep mayo with tempura sweet potato
A versatile and tasty mayonnaise to use for dipping just about anything – from your salty fries to sweet potatoes and fresh veggies.
You can use this same method with fish or other vegetables and enjoy with our cep mayonnaise. An alternative to deep frying would be to bread the sweet potato with flour, eggs, and breadcrumbs (in that order) and bake in the oven or air fryer until crispy
For Cep Mayo
1 egg yolk
20ml Whisky Vinegar(or lemon juice)
40ml Smoked Mushroom Garum
160ml vegetable oil
50ml Cep Oil
Sea salt, to taste
For Tempura Sweet Potato
4 sweet potatoes
For tempura batter
1 tsp baking soda
Combine yolk, lemon juice and garum in a slender container and blend together with a hand blender.
While blending, slowly begin to stream in the oils, taking the time to make sure the mixture forms a gradual, thick emulsion.
Season with salt, to taste.
Tempura Sweet Potato
Set oven to 140 degrees and make small holes all over your sweet potatoes with a fork. Bake them whole for 25 mins or until tender, depending on the size.
Take the sweet potatoes out of the oven and let them cool completely. Once cooled, cut them in half. Holding the ends of each half, turn the halves inside out, so that the inside of the sweet potato opens. Season the halves with salt and pepper.
Mix flour, corn-starch and baking soda in a bowl. When mixed, add beer and stir it together gently, without overworking the batter.
Heat frying oil in a pot to 160 degrees. Dip the baked sweet potatoes halves in the batter and deep fry in the oil for 2-3 mins until crispy and golden all over. Sprinkle them with flaky sea salt and serve with cep mayonnaise.