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Preparation : 5 min Resting : -
Cooking : - Equipment :
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Serves 1 bowl :
2 ¼ cups oil
2 tbsp white wine vinegar (optional)
salt, pepper
1 tbsp strong mustard
2 egg yolks
1Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl.
2Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken.
3Add the seasoning, switch the processor back on and gradually add the rest of the oil as before. If you are using vinegar, add it at the very end.
Chef’s tip

make sure all the ingredients are at room temperature before you begin. For a lighter mayonnaise, use whole eggs


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