First I put a whole egg, the juice of half a lemon and a little salt in the mini-pimer beaker and give it a whizz. Then as I whizz I add maize oil. I add a tablespoon of extra virgin olive oil at the end for flavour. I transfer the mayonnaise to a bowl and complete the sauce with chopped gherkins, capers and chopped herbs. (Today I used some Greek basil.)
I sandwich two trout fillets together with slices of lemon, sea salt and herbs inside. Then I pour a glass of white wine around the fish, and cook (covered) for 5 minutes in the microwave. Steamed potatoes is a nice accompaniment.
Mayonaisse made this way is a lot lighter than the traditional yolks only and olive oil recipe.