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Swedish Nobis Sås or Mayonnaise

Swedish Nobis Sås

This scrumptious recipe I got from my cousin Tonny and his wife Lillemor who lives in Stockholm, Sweden. Thanks, Tonny and Lillemor.

This sauce is so good and is really meant to go with Swedish Style Carpaccio. You can use this sauce or mayo with smoked salmon or lox and just about anything that you would use mayonnaise for.


  • 2 Egg
  • 2 tbsp of White Wine Vinegar
  • 2 cloves of Garlic, pressed
  • 2 tsp of Dijon Mustard
  • 400 ml or 13 oz of Organic Canola Oil 
  • 1 tsp of salt
  • 1/4 tsp of Ground White Pepper
  • 50 ml or 1/4 cup of green onions or chives
In a medium saucepan add warm water and bring to boil. With a tablespoon set the eggs gently into the boiling water. Set the timer for 3 minutes. Once the 3 minutes are up, drain and cool the eggs in cold water.

Scooping out the half cooked eggs.
While the eggs are boiling set up your blender and add the vinegar, garlic, Mustard, salt, and pepper. Blend.

Now that the eggs are cooked, over a small bowl, crack the eggs in half and scoop out the half cooked egg. Watch for eggshells. Then add the eggs into the blender and blend well.

Very slowly add the canola oil, first a very small stream, almost drop by drop, gradually increase till you have a fine stream.

Once you have the consistency of mayonnaise, taste and adjust with salt or pepper. Mix again.


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