Broiled Flounder

This recipe teaches you two things at once: how to broil fish properly and how to make mayonnaise from scratch.

The flounder fillets go under the broiler first, cooking through in just minutes until the flesh is white and flaky.

Meanwhile, you build a quick mayo in the blender with egg yolks, dry mustard, and peanut oil, then stir in dill relish, parsley, lemon juice, and a hit of Tabasco for some warmth.

The real showstopper? Stiffly beaten egg whites get folded into the mayo, creating a fluffy, cloud-like topping that puffs up golden brown under the broiler in minutes.

Chef Tips

• Pour the oil in a very thin, steady stream while blending. Rushing this step will break the emulsion and you’ll end up with a greasy, split mess instead of creamy mayo.
• Make sure the egg whites are beaten to stiff (not dry) peaks. Over-beaten whites collapse when folded and won’t give you that signature puff.
• Keep the flounder close to the heat source for the initial broil, then watch the topping like a hawk. It goes from golden to burned in seconds.

Variations

• Swap the dill relish for capers and chopped cornichons for a more French-bistro feel.
• Use sole or tilapia in place of flounder. Any thin, mild white fish works here.
• Add a tablespoon of Dijon mustard to the mayo for a sharper, more complex bite.