Homemade mayonnaise

Homemade mayonnaise

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Nothing like a good “homemade” mayonnaise to complement your eggs mimosas, your snappy vegetables sticks or shrimps for the appetizer. My recipe allows you to make a big mayonnaide bowl made with only  a mustard teaspoon and an egg yolk. The traditional recipe is made using a handwhisk.

NB: The quantity of oil indicated in the recipe is “approximate” and your 1 L bottle will not be totally used since the oil  is added until reaching the ideal consistency.

Difficulty
moderate
Serves
2 people
Meal cost
$
Meal course
Sauces
Salted Sauces
Posted by
Posted on

Ingredients

Metric US
Mustard
1 teaspoon
egg yolk
1
Sunflower oil
1 liter
Lemon (juice)
0.5
salt, pepper
  1. Use a large mixing bowl and a small bowl. Separate the egg yolk from the whites and put the yolk in the mixing bowl and the whites in the small bowl.
  2. Add a mustard teaspoon of. Whip lightly to obtain a homogeneous mixture.
  3. The next step is the most important for the success of your recipe. Add the sunflower oil little by little and mix very vigorously with a hand whisk until you have the desired consistency (rather firm), your mixture must emulsify gradually, thoroughly whisk the excess oil before adding any other drop of oil. Your mixture must be emulsified since the start. Patience and perseverance are required to continue to whisk continuously until the end.
  4. Once your mayonnaise has reached the ideal consistency, you can now pour the juice of 1/2 a lemon (optional) and season it at your convenience with salt (obligatory, otherwise the mayonnaise would be bland) and pepper (optional ). Gently mix one last time with a tablespoon.
  5. To be used immediately or protect with stretch film and keep chilled for later use.
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Difficulty
moderate
Serves
2 people
Meal cost
$
Meal course
Sauces
Salted Sauces
Posted by
Posted on

Ingredients

Metric US
Mustard
1 teaspoon
egg yolk
1 unit
Sunflower oil
1 liter
Lemon (juice)
0.5 unit
salt, pepper
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