Seaweed Mayonnaise

As a spread, with shrimp, as dip for french fries or fish and chips, as salad dressing.

• 4 egg yolks
• 1 liter neutral oil (sunflower or rapeseed)
• 1 tbsp nice mustard
• Juice of 1 lemon
• 20 grams dried Winged Kelp
• 20 gram dried Sugar Kelp
• water
• salt

Place the egg yolks in a bowl with the mustard. Carefully stir in the oil. Add just a very tiny amount at a time to begin with, then later you can add in more. If the mayonnaise gets very thick you can add in some water. Once the oil has been mixed in, add the seaweed. Add salt and lemon juice to taste.